Cornbread Dressing

Very tasty!

Day 1 - make cornbread, allow to cool, then add veggies and stock and let sit overnight in fridge.

Day 2 - Preheat oven and cook.

Ingredients

Make a double recipe of cornbread and let cool.
Break apart Then add...

2 cups bell pepper chopped
2 cups onion chopped
2 cups celery
4-6 cloves of garlic minced
2 quarts of stock
8 T sage

Directions

Crumble the cooled cornbread into foil baking pan and add the chopped veggies and sage, mix well with hands. Spread evenly into pan and then slowly pour the stock in and over the mixture until saturated. Cover with foil. Place in refrigerator for 24 hours.

Preheat oven to 375 and cook for 2 hours. Uncover and brown for 20 minutes, if needed

More Info

Servings / Yield: Unspecified
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Side Dish
Keywords: stuffing