The difference between Dressing and Stuffing is:  Dressing goes in a casserole dish to cook.  Stuffing goes in the Bird, to cook.  Corn bread dressing is for Southerners (below the Mason Dixon Line). We know Cornbread is bread. I’m from the South.

Cornbread Sage Dressing   

US Copy write # TXu 1-354-553

1 10-inch             Cornbread, Crumbled          

1 tsp.                   Salt                                            

1 stick                 Butter

3 lg                     eggs                                                     

2 stalks               Celery Hearts Diced             

2 Tbsp.                Rubbed Sage       

¾ large               Diced Bell Pepper                    

1 tsp.                  Black Pepper                             

1 med.                Diced yellow Onion

1 8-oz. can         Cream of Chicken Soup     

1 can                 Chicken Broth (or juices from turkey if making turkey)

1 Tbsp               Olive oil if you use butter

Preheat oven to 375 Deg., Sauté Onions, Celery & Bell Peppers in Butter/olive oil. Mix sautéed veggies, Salt, eggs, Sage, black pepper; water and cream of chicken soup in crumbled Cornbread. Add one can of drippings from cooking Turkey, Chicken or Pork to mixture & mix well. Put in Casserole and cover. Bake for about 45 min. to an hour. Dressing should brown on top & be moist but not runny when done. Serves 8 to 15

Serve with

Turkey, Pork or Chicken

Peas, beans or Salad

Milk, Wine or Iced Tea

Vitamins

Bread                A, B 6, B 12, D, Zinc, Iron , Magnesium, Selenium, E, Polyphenols, Calcium, D, Active bacteria (good kind)

Soup                 A, B 3, B 6, B 12, Calcium, D, Zinc, Iron, Selenium

Onions             A, B 9, C, Flavonoids, Quercetin, Sulfur

Bell Pepper       C, Magnesium

Celery              B 9, C, Iron, Magnesium, Potassium, Calcium, 3-n-butyl Phthalide, Acetylenics, Phenolic Acids

Eggs                A, B6, B12, D, Zinc

Bread

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TasteBud's Delight

by Frances M. McCrory-Meservy