Cornbread Dressing

This is a “dressing” recipe my mother used to make all the time for Thanksgiving (and sometimes on X-Mas).

I’m currently in the process of re-constructing it from my mothers notes, which aren’t exactly “accurate”, since she made it from memory all the time.

Hope you like it.

Ingredients

Directions

Prepare Jiffy Cornbread Muffin Mix as per box. 3 boxes can go into one 9.5” x 11” pan for 20-25 minutes @ 400°F . Cool for 30-60 min after it’s done.

Preheat oven to 375°F

In a food processor, combine the bell peppers, mushrooms, yellow onion & celery stalks. Process until fine. Empty into mixing bowl.

Crumble the toast and the cooled cornbread into the vegetable mixture. Stir to combine.

Add in 2 cans of chicken broth, milk, butter and stir to combine. Stir in enough of the 3rd can of chicken broth to get the right consistency (puddingish).

Add salt & pepper to taste.

Pour into oblong 13”x9”x2” pan. Bake for 40-60 minutes @ 375°F.