Old Fashioned Cornbread Stuffing
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄3 Cup (4.8 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Ground sage||1 1⁄2 Teaspoon|
|Unseasoned cornbread dressing cubes||2 4⁄5 Cup (44.8 tbs)|
|Defatted chicken broth||1 1⁄2 Cup (24 tbs)|
Preheat the oven to 350°.
Lightly spray a medium skillet with no-stick spray.
Add the celery, mushrooms and onions.
Cook and stir over medium heat until tender.
Stir in the parsley and sage.
Lightly spray a 1 1/2- to 2-quart casserole with no-stick spray.
Place the cornbread in the casserole.
Then add the onion mixture.
Drizzle with 1 cup of the broth.
If necessary, drizzle with enough of the remaining 1/2 cup of broth to moisten the bread; gently toss to mix well.
Bake, uncovered, for 30 to 40 minutes or until heated through.