Originally from cookit.recipes
A family Thanksgiving recipe combining homemade cornbread with a savory dressing made from chicken stock, vegetables, and sage.
30 min
50 min
6
3 cups chicken stock
1/2 cup celery, finely chopped
1/4 cup onion, chopped
2 tablespoons ground sage
1/4 teaspoon garlic powder
to taste salt
to taste black pepper
3/4 cup flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 egg
1 cup milk
1/4 cup melted shortening
Preheat oven to 425°F. Grease a 13x9 baking dish.
Mix flour, cornmeal, salt, baking powder, and sugar.
Beat egg, add milk and shortening. Pour into flour mixture and mix.
Bake for 25 minutes until golden. Cool and crumble.
Cook onion and celery in butter. Add chicken stock, sage, and seasonings. Simmer.
Scoop vegetables into cornbread crumbles. Slowly add stock until mixture holds together.
Spoon into greased dish and bake at 350°F for 25-30 minutes.
