Classic Cornbread Dressing

Name: Classic Cornbread Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 118 milliliters butter or margarine, melted; 237 milliliters diced celery; 473 milliliters chicken broth; 10 servings Cornbread; 2 larges eggs, lightly beaten; 118 milliliters chopped fresh parsley; 3 Tbsps chopped fresh sage; 237 milliliters diced onion; 1 teaspoons pepper; 1 teaspoons salt; 5 larges kale leaves or spinach leaves, chopped; 118 milliliters chopped walnuts, toasted; 7 slices white bread, toasted and coarsely crumbled or cut into 1/2

Classic Cornbread Dressing might be just the side dish you are searching for. This recipe serves 10. One serving contains 390 calories, 8g of protein, and 20g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, celery, parsley, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook celery and onion in butter in a large skillet over medium heat until tender, stirring occasionally.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add kale, and cook, stirring constantly, 3 minutes or until kale wilts.

Ingredients you will need

Kale

Remove from heat.

Coarsely crumble Cornbread into a large bowl.

Ingredients you will need

Cornbread

Equipment you will use

Bowl

Add kale mixture; stir well.

Ingredients you will need

Kale

Add toasted breadcrumbs and next 6 ingredients. Stir in enough broth to moisten dry ingredients as desired. (For moist dressing, add the entire 3 cups broth.)

Ingredients you will need

Breadcrumbs

Broth

Spoon dressing into a greased 13" x 9" x 2" pan.

Equipment you will use

Frying Pan

Bake, uncovered, at 325 for 1 hour or until top begins to brown.

Equipment you will use

Oven

Equipment

Frying Pan

Bowl

Oven

Ingredients

Servings:

118milliliters

butter or margarine, melted 237milliliters

diced celery 473milliliters

chicken broth 10servings

Cornbread 2larges

eggs, lightly beaten 118milliliters

chopped fresh parsley 3Tbsps

chopped fresh sage 237milliliters

diced onion 1teaspoons

pepper 1teaspoons

salt 5larges

kale leaves or spinach leaves, chopped 118milliliters

chopped walnuts, toasted 7slices

white bread, toasted and coarsely crumbled or cut into 1/2

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.