Thankgiving Dressing

Serving Size : 8
Ingredients

for prepare Thankgiving Dressing

:

Amount	Measure	Ingredient - Preparation Method
Vegetable spray thankgiving dressing
1	tablespoon	Margarine
1 1/4	cups	Onion - chopped
1 1/4	cups	Celery - chopped
2	tablespoons	Water
1 1/4	teaspoons	Poultry Seasoning
1	teaspoon	Rubbed Sage
1/4	teaspoon	Salt
3	cups	White Bread (1/2 inch cubes) - about 6-11 slices
2 1/2	cups	Chicken Broth
1/3	cup	Parsley - finely chopped fresh
1		Egg
SOUTHERN CORNBREAD thankgiving dressing
1	cup	Flour
1/4	cup	Yellow Cornmeal
2	teaspoons	Baking Powder
2	teaspoons	Sugar
1/8	teaspoon	Salt
1	cup	Skim Milk
2	tablespoons	Vegetable Oil
1		Egg - beaten

Some people call it dressing, and some call it stuffing, but everyone calls it delicious. And it is apart of every Thanksgiving table I can remember! How about you? However you try and say it it's good! It means a family traditions gathering around the kitchen with the family while you make the stuffing to go inside of the turkey out out side of the turkey. Oh the smells of the kitchen will bring you all home for sure.. Stuffing is as American as Apple Pie, and baseball. Weather you call it Dressing or stuffing it is a savory well seasoned mixture of bread on bread. If your from the deep South you most likely use corn bread, and if your from the Cajiun country yu might like oysters, and french bread and articoke hearts. However you fix it, or how ever you serve it. It's family traditions that matter. It's the memories that will last a life time to share with our friends and families now.. Here's a Southern Cornbread Stuffing that one of my favorites. DIRECTIONS: TO MAKE THE CORN BREAD: Combine first 5 ingred. in a large bowl stir well. Combine milk,oil and egg add to flour mixture.. Stirring just until dry ingred. are moistened Spoon batter into a 8 inch square baking pan. coated with cooking spray (Pam) Bake at 425 for 20 min. or until center comes out clean. Makes 8 servings. When corn bread is done cool on wire rack and crumble corn bread and set aside until ready to mix with the move ingred. Melt margarine in large skillet over medium heat add onion, celery and water and cover. Reduce heat to medium low and cook 15 minutes or until tender. Remove from heat stir in poultry seasoning, sage, salt and white bread. Combine crumbled corn bread, onion and bread mixture, chicken broth, parsley and egg in a bowl and stir well. Spoon mixture into a 2-qt casserole coated with Pam (vegetable non-stick spray) Bake uncovered at 325 for 35 min. Makes about 8 servings.

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