Friday, November 21, 2008
Easy, Moist Dressing
This recipe is so easy and delicious. It is from my sister in Boston, that not only cooks for about 40 people every year on thanksgiving but she teaches girls at Harvard how to cook thanksgiving meal the weekend prior to every thanksgiving.
1 diced bell pepper, onion, 2 sticks of celery and 2 crushed cloves of garlic
1 bag of Pepperidge Farm yellow cornbread
1 stick of BUTTER
2 Campbell chicken broth cans
1/2 tsp ground sage
Pepper to taste.
Sautee diced/crushed veges in butter. When soft (onions clear), add chicken broth, and sage. Warm.
Put cornbread in mixing bowl and add warm broth mixture. Stir until cornbread is moist. Pepper to taste.
Put into greased 9X13, Bake uncovered 350 degrees for about 30 minutes until warm through and through.
Can be made early and refrigerated, and warmed.
Hope you enjoy.