Holiday time is a great time for cornbread stuffing but it can be made year around. This is an easy casserole combining pre-baked cornbread and pre-cooked turkey breast. soooo good you will want to add it to your week night dinners.
- 1 pan of cornbread baked, cooled and crumbled.(use a cornbread mix if desired)
- Let the cornbread sit to dry out.
- 1 large onion, chopped
- 4 stalks celery, chopped.
- 1 stick of butter, melted
- 12 slices of white or whole wheat bread
- 2 cups chicken broth
- 1/2 cup dried cranberries
- 1 teaspoon ground sage
- 1 teaspoon poultry seasoning
- 2 cups of sliced or coarsely chopped cooked turkey breast or chicken.
- Heat butter and add onion and celery
- Cook about 7 minutes until softened.
- Put cornbread into large bowl and add about 12 slices of white bread pulled into pieces.
- Add the celery, onion and chicken broth. (either homemade or the boxed broth)
- Mix well adding more broth as needed.
- The dressing should not be soupy, but should not be dry either.
- Add dried cranberries.
- Add ground sage and poultry seasoning.
- Salt and pepper
- Lightly grease a 9X13 baking dish or round casserole dish.
- Put the dressing or stuffing into the casserole dish and bake for 45 minutes at 350 degrees
- Add precooked turkey (or chicken) to the top of the casserole, and cover with foil and continue baking for about 15 minutes more.
- You can also use chopped fresh sage, but remember that fresh is much stronger than the bottled ground spices.
- I like to bake a turkey breast and put the slices on top of the cornbread dressing. Cover with foil to prevent dryness. You can always add a small amount of chicken broth to the top of the breast slices for more moistness just before serving.