Cranberry Corn Bread Dressing
11-24-2008, 06:15 AM
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Cranberry Corn Bread Dressing
2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup celery, sliced
6 cups dried corn bread stuffing mix
1 1/2 cups water or chicken broth
1 cup dried cranberries
1/2 cup chopped walnuts
1 1/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation Instructions:
Heat oven to 350 degrees. Spray 3 quart casserole with nonstick vegetable cooking spray. Set aside. In 1 quart saucepan, melt butter over medium heat. Add onion and celery. Cook for 3 to 5 minutes, or until vegetables are tender crisp,stirring occasionally. Remove from heat. In large mixing bowl, combine onion mixture, stuffing mix, water, cranberries, and walnuts. Toss lightly to coat. Add poultry seasoning, salt and pepper. Toss to combine. Spoon mixture into prepared casserole. Cover and bake for 30 minutes. Uncover and bake for 10 to 15 minutes longer, or until top is golden brown.
2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup celery, sliced
6 cups dried corn bread stuffing mix
1 1/2 cups water or chicken broth
1 cup dried cranberries
1/2 cup chopped walnuts
1 1/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation Instructions:
Heat oven to 350 degrees. Spray 3 quart casserole with nonstick vegetable cooking spray. Set aside. In 1 quart saucepan, melt butter over medium heat. Add onion and celery. Cook for 3 to 5 minutes, or until vegetables are tender crisp,stirring occasionally. Remove from heat. In large mixing bowl, combine onion mixture, stuffing mix, water, cranberries, and walnuts. Toss lightly to coat. Add poultry seasoning, salt and pepper. Toss to combine. Spoon mixture into prepared casserole. Cover and bake for 30 minutes. Uncover and bake for 10 to 15 minutes longer, or until top is golden brown.
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