Corn Bread Dressing

Jeff Marlow, Community Food Bank of Eastern Oklahoma’s Executive Chef, shares a recipe for corn bread dressing.

Ingredients:

1 box of Jiffy corn bread mix

1 box of Shawnee Mills corn bread mix

1 package of Saltine crackers salted

½ stick of butter

4 stalks of celery medium dice

1 white onion small dice

2 tblsp of dry sage

1 additional tblsp of dry sage

2 cups of chicken broth

½ cup of beef broth

2 fresh eggs uncooked

S & P to taste (heavier on the pepper) YUM!

Instructions:

Cook the corn bread mixtures accordingly to the box recipes. After cooked, let cool down. Mix the 2 corn breads and the saltines together and break into pieces in a large bowl.   

In a medium size stock pot add the butter, celery and onion and sauté for 3 minutes on medium high heat. Add the chicken and beef broth and the 2 tablespoons of sage. Cook on a low heat for about 15 minutes. Let cool down to room temperature. 

Add about 1 cup of the stock to the cornbread cracker mixture and mix. Keep repeating until you’ve combined all the stock with the cornbread cracker mixture. Add the S & P to taste and the 1 tablespoon of dry sage. Crack the egg and whisk lightly and add to the dressing mixture.Get your favorite backing dish and spray with a non-stick pan coating and add the dressing mixture to the pan.Cover the dressing with foil and bake in the oven at 375 degrees for 35 minutes. Remove foil and cook the dressing for another 20 minutes or until done.