Chef Keith Snow creates a holidays favorite-- southern dressing.
2 Cup (32 tbs), torn into 1/2 inch pieces (dry)
1 Tablespoon (organic valley)
Extra virgin olive oil
2 Cup (32 tbs), sliced
Cracked black pepper
Green bell pepper
1 , de-seeded and chopped
1⁄2 Cup (8 tbs)
1 1⁄2 Cup (24 tbs) (organic)
1 1⁄4 Cup (20 tbs) (pacific, or more if needed.)
1. Preheat the oven.
2. In a skillet over medium heat, melt cultured butter and add in extra virgin olive oil.
3. Put in the mushrooms, bell pepper and black pepper, stir well to mix using a heatproof spatula.
4. Let the mushrooms cook down a bit for about 2 to 3 minutes then add salt.
5. Add in the celery, leeks, salt and pepper and more extra virgin olive oil if the mixture is dry.
6. Stir the vegetables and until it starts to caramelize on the bottom of the pan.
7. Pour in about ½ cup of chicken broth and stir to deglaze the pan.
8. Turn off the heat and add in the sage mix well.
9. Add in the cornbread pieces and stream in the remaining broth and stir well to mix.
10. Cover the skillet with lid and put in the oven.
To make the bland cornbread come back to life, you can make this easy southern dressing containing mushrooms, leeks and broth. The best thing is that this delicious dressing is low calorie and very popular in America. For food lovers, this unusual dressing would lend a perfect creamy flavor and surely enliven your mood.