2cupsPepperidge Farm Herb Seasoned Classic Stuffing
1-½teaspoonssaltto taste
1teaspoonpepper
2Tablespoonsrubbed sage
1cancream of chicken soup
4cupschicken broth or stock
Instructions
Crumble cornbread with your hands. No need to completely pulverize it, but don't leave any large pieces (see video).
Melt butter in skillet.
Saute' onions and celery in butter over medium heat until tender and partly translucent.
Stir all ingredients together, being careful not to overstir.
Bake at 400 for about 30 minutes
Notes
Use your favorite cornbread recipe as long as it's not sweet. For a simple recipe refer to the post.
Cornbread may be made in advance, cut up and frozen up to a month ahead of time. Thaw uncovered before crumbling. If cornbread is made right before dressing allow it to sit out and become stale.
Crumble the cornbread - not enough to pulverize, but don't leave any large pieces either.
Stock has the richest flavor.
Adjust salt according to taste and whether salted or unsalted butter is used.
VERY IMPORTANT: Do not overstir when mixing dressing ingredients.