Country Cornbread Dressing
Print Recipe
Ingredients
-
12 oz
Shawnee Mills Yellow Buttermilk Cornbread Mix
- 1 C bulb of fennel
- 2/3 C celery
- 1 C onion
- 2 T garlic (minced)
- 1 T fresh chopped sage
- 1 T fresh chopped rosemary
- 2 sprigs of thyme
- 1/2 tsp salt
- 1 T olive oil
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp red pepper
- 1/2 C cranberries
- 1/2 C vegetable stock
- 1 T cornstarch
- 1/4 C Italian breadcrumbs
-
1.76 oz
Shawnee Mills Brown Gravy Mix
20 minutes
If Fall and Winter holidays were a dish, it would be this Country Cornbread Dressing. Add a bit of nostalgia and cook it in a cast iron skillet!
Directions
- Follow Shawnee Mills Yellow Buttermilk Cornbread Mix directions on package, then set aside to cool
- Set oven to 350°
- Dice the bulb of fennel (discard the rest), celery, onion, and garlic
- In a large skillet, saute diced vegetables in olive oil over medium high heat for 4-6 minutes or until softened
- Add sage, rosemary, salt and thyme to the large skillet and continue cooking for 5 minutes, then remove sprigs of thyme
- Remove cornbread from pan and chop into ½ inch cubes
- In a large bowl, add cornbread, vegetables from the large skillet, white pepper, garlic powder, red pepper, cranberries, Italian breadcrumbs, and stir until evenly combined
- In a small bowl, add cornstarch to vegetable stock, then whisk together and pour into the large bowl and mix
- Pour mixture into cast iron skillet and bake in the oven for 45 minutes
- Cool and cut into even slices
- Follow Shawnee Mills brown gravy mix and add to the top of sliced cornbread dressing optional
Prep Time: 20 minutes
Cook Time: 50 minutes
Recipe is courtesy of Chef Amari.
