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Merrwood Cornbread Dressing


Thursday, January 01, 2004
Appetizers/Side Dish
2 medium onions, chopped
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
3 celery stalks, chopped
Olive oil
3 carrots, sliced
2 cups lima beans
2 cups corn
3/4 tsp. sage
1 T. dried thyme
2 tsp. dried rosemary
salt and pepper to taste
8 slices of bread, cubed
Your favorite corn bread
1 C. chicken broth
1 egg, beaten
Make your favorite recipe of cornbread. Preheat your oven to 350 degrees F. Place your cubed bread cubes on cookie sheet and warm for about 15 minutes. Let cool and mix bread cubes and cornbread together in a large mixing bowl. Add sage, thyme, rosemary, salt and pepper. Mix well.

Sauté onions, celery, carrots and green bell pepper together for about 10 minutes. Sauté red bell pepper separately.

Add all of your vegetables to bread mixture. Add 1/2 cup chicken broth and beaten egg. Mix together. Add additional cup of broth. Check mixture. Add more chicken broth if needed. Note: you don't want this to be soupy.

Add dressing mixture to a casserole sprayed with cooking spray. Cover with foil and bake for 30 minutes.

Optional: Sauté four sliced mushrooms and add to top of dressing before serving.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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