Cornbread Dressing Casserole

Cornbread Dressing Casserole

Miz Helen's Kitchen

Ingredients

Cornbread Recipe using 1/2 of the recipe

4 to 5 slices of day old bread, chopped in cubes

1 cup celery, chopped

1 yellow onion, chopped

3 cups Chicken or Turkey, cooked and chopped

1 1/2 cup of Peas and Carrots, cooked

1 cup dried cranberries

1/2 cup butter

1 tablespoon poultry seasoning

2 teaspoons sage

2 teaspoons thyme

1-1/2 tablespoons parsley

salt and pepper to taste

2 cups chicken or turkey broth

1 egg beaten

1 cup milk

Directions

Bake the cornbread and let it set out until it is very dry, usually 24 hours. Then cube the cornbread and put the cubes in a very large mixing bowl.

In a hot skillet melt the butter, saute the onions and celery, until the onions are clear, then add the peas and carrots and cook for 5 minutes.

Add the onions, celery, peas and carrots with the melted butter into the bowl with the cornbread, mix well.

Add the chicken or turkey and cranberries, mix well

Add the poultry seasoning, sage, thyme, parsley salt and pepper, mix well

Add the broth, milk, egg and mix well.

Butter the bottom of a 9X13 baking dish and pour the casserole into the baking dish.

Bake at 350 degrees for 30 to 45 minutes until the casserole is set and slightly brown on top. This is a very moist casserole, so be sure not to overcook it.

Option:

Serve with Chicken or Turkey Gravy on top or Cream of Celery Soup

It is great with a side of Sweet and Spicy Cranberry Relish