Stovetop Cornbread Dressing
© TPH & llizard aka ejm 2000, 2001
Of course, this can be put into the cavity of a bird instead of being prepared on the stovetop. You can use any kind of bread with this. We prefer cornbread, either the yeast variety or the quickbread variety work equally well. All measurements are approximate. You will want to play with them....
¼ c olive oil
¼ c butter
1 medium onion, chopped finely
2 stalks of celery, chopped finely
½ tsp savory
¼ tsp sage
2 tsp chicken bouillion powder (or salt, to taste)
2 c day old cornbread, cubed
dried cranberries (handful)
- Heat olive oil and butter in a large cast iron frying pan. Saute onions til soft.
- Add celery and cook a minute or two.
- Add savory, sage, chicken boullion powder. Stir well for a minute or two more.
- Add bread cubes a third at a time, mixing well. Cook over a medium low heat, stirring every few minutes for about 10 minutes.
- Add cranberries and pecans. Continue cooking until you like the dryness of the dressing. It's better to make this a few hours ahead and let it sit to absorb its flavours.
Serve with roasted fowl or pork. For a little overkill, have pumpkin pie for dessert.