Cornbread Dressing
1 Small Container Pre-chopped onion and celery combined.
1 Stick Butter
Microwave covered until tender. Set aside
Mix:
1 Box StoveTop Cornbread Dressing
Water Per box’s instructions
1 stick Butter
1 Can Broth: Non-Fat Vegetable,Chicken broth– Pacific Organic,Swanson or Sweet Sue’s
If using a large container of broth, may want to use just half and add later as needed.
Cook dressing according to directions. Will be very wet dressing at this point.
Meanwhile, Bake these together until browned per baking instructions
4 biscuits: Use Pillsbury Southern Style Frozen Biscuits
4 rolls: Use Sister Shubert's Parkerhouse style rolls.
In processor or by hand, Grind or break up until fine bread crumbs:
The 4 biscuits and 4 rolls above
4 mini-croissants or 2 large croissants
4 corn bread muffins from Cracker Barrel
Combine in large bowl:
Onion and celery/butter mixture
1 Egg–slightly beaten
StoveTop prepared dressing
Prepared Bread crumbs
Broth/Water/Butter: If mixture appears dry, add one of these as needed to improve moisture. If too moist, add more crumbs, preferably corn muffing but whatever.
Sage Optional: May want to add or may not. Depends on taste testing. Add only a little at a time if do.
Shape into patties using cookie/ice cream scoop to form, and place on greased or oiled baking sheet. Gently pat top of each scoop to flatten.
Bake approximately 30 minutes in a 350 F. Oven
Cool. Can refrigerate in sealed container or freeze for later use.
This serves one family that likes dressing with some leftovers. Just double the recipe as needed to serve more.