![]() If the cornbread dressing is browning too quickly, place a sheet of aluminum foil over the pan and continue baking.Bake in a preheated oven at 350 degrees for one hour.Next, slice a half-stick of unsalted butter and press them along the sides of the dish.(if needed, add a little more chicken stock) Make sure the mixture is moist but not too damp.Spoon the cornbread mixture into a large baking dish and add three cups of chicken stock.Once the cornbread is finished baking and cool enough to handle, crumble cornbread into a large bowl, add the sautéed vegetables and seasonings, then mix well.Sauté until the onions are soft and opaque, then set aside. When the oil is hot, add the onions, celery, peppers, shallots, and garlic. Place a large skillet over med-high heat and add two tablespoons of EVOO.How to make the perfect cornbread dressing: While the cornbread is baking, start prepping all of the veggies. 4 cloves of minced garlic (use a garlic pressfor best results). ![]()
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