A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cranberry Cornbread Dressing
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- #89678
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup butter
1 carrot, peeled, finely chopped
1 rib celery, peeled, finely chopped
1 onion, peeled, finely chopped
4 1/2 cups cornbread, lightly crumbled
1/4 cup parsley, minced
1 tablespoon sage leaves, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon dried sage, crumbled
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup cranberries, fresh or frozen, thawed
1 cup walnuts, toasted, coarsely chopped
3 cups hot turkey broth, chicken broth or water
directions
Heat oven to 350 degrees F.
Melt butter in 12-inch skillet over medium heat. Add carrot, celery and onion. Cook, stirring often, until softened, about 10 minutes.
Combine carrot, celery, onion, cornbread, parsley, sage, salt and pepper in large bowl. Add cranberries and walnuts, then stir in broth or water.
Place dressing in a 3-quart casserole. Cover and bake until hot, about 30 minutes.
NOTE: For the corn bread, use a favorite recipe or a good-quality mix.
added by
dolce
nutrition data
Nutritional data has not been calculated yet.
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