Quick Bake Cornbread Dressing
Looking for a great healthy comfort food dish? Quick bake cornbread dressing combines flavorful herbs for a recipe that will leave you wanting more. Make this dish for the Thanksgiving holiday or any day of the week.
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 4 cups low sodium chicken stock
- 11 cups cornbread
- 11 cups toasted whole wheat bread
- 3 cups onion, chopped
- 3 cups celery, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup margarine
- salt to taste
- pepper to taste
- 4 eggs, beaten
- 15 fresh sage leaves chopped
- 10 sprigs of fresh thyme leaves chopped
- 15 fresh oregano leaves chopped
Instructions
- Saute the onion and celery in the margarine until soft.
- Let the mixture cool down so the eggs will not begin to cook.
- In a large mixing bowl, break up toast.
- Add all ingredients except cornbread and mix.
- Tear up the corn bread and gently fold it into the bowl. Put the mixture in a casserole dish and cover it with foil.
- Put it in a preheated 350 degrees F oven and bake it until well heated throughout. (about 30 minutes).
- Take off the foil to crisp up the top and leave it in the oven for 10 more minutes.
