Description
This quick cornbread dressing recipe leans on the quickness of two boxes of Jiffy Cornbread to make a 'faster' southern staple.
Ingredients
4 tablespoons unsalted butter
1 1/2 cups diced celery
1 medium yellow onion, diced
2 boxes Jiffy Cornbread prepared according to package instructions
4 slices white bread toasted
1- 2 (8 to 16 ounces) cups chicken or vegetable broth
2 tablespoons poultry seasoning
1 teaspoon dried ground sage
1 teaspoon dried ground thyme
Salt and Pepper to taste
Instructions
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Set the cast iron skillet in the oven. Preheat the oven to 400ºF.
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In a separate skillet, melt the butter over medium heat. Cook the minced onions and celery for 8-10 minutes until softened, but not browned.
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In a large bowl, crumble the cornbread and white toast. The pieces of bread don’t need to be uniform.
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Add the vegetables, seasonings and 1 cup of the broth. Stir everything together. Pour in more broth as necessary, until the dressing comes together.
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Using potholders, remove the cast iron from the oven and melt 2 tablespoons of butter in the pan. Spoon the dressing into the skillet and spread into an even layer. Return the skillet to the oven and bake for 30-40 minutes, or until the top is golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Savory