My daughters are both adults now and they leave for college after every holiday. When they tried this for the first time, they were pretty bummed that they couldn’t add a container of it to their stockpile of dishes they had in the fridge to take back with them. Now when I make it, I’m sure to double the recipe so they can take something nice and homemade back with them. I know they will be eating good for at least a few days. Check out what they are saying about this recipe over at Group Recipes:
“…this is the only one my family will let me make now!”
I know one thing is for sure, I’ll never buy store-bought stuffing again!
Ingredients
1/2 C. butter or Country Crock margarine (1 stick)
1 C. finely chopped onion
1 C. finely chopped celery
1/4 C. minced parsley
1 1/2 to 2 tsp. poultry seasoning
1/2 tsp.salt
1/8 tsp. McCormick’s pepper
6 C. crumbled cornbread
2 eggs well beaten
1 1/2 C. Swanson chicken broth
Instructions
Melt butter in skillet.
Add onion and celery and sautee until tender.
Put crumbled corn bread into a large bowl.
Combine seasonings and sprinkle over cornbread.
Add eggs,broth and onion mixture.If you like a moist dressing more broth may be used.
Spoon mixture into crock pot,cover and set on high for 1 hour then reduce heat to low and cook for 2 hours.
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Quick Tip: Add some sage for a different flavor.
Thanks again to Group Recipes for this classic and scrumptious recipe.