Dressing vs. Stuffing
Growing up in California, I always called the side dish served during the holidays, Stuffing. I didn’t think there was a difference; boy was I wrong. Dressing is the type holiday side dish that is smooth in texture and is good with just about any holiday meal. Stuffing is Chunky and has a variety of flavors and texture. I am beginning to like Dressing a whole lot more than my stuffing recipes….
Gravy or no gravy; you can get hooked on just eating Dressing alone as an everyday side dish. Beware, there is a little more baking time involved when making dressing, so make sure you have planned ahead.
Shopping List: Serves 8 – 12 Servings, but you may want to double the recipe because leftovers freeze well
Four (4) cups cornbread crumbs (Easiest to use a box of cornbread mix, which can be pre-cooked to save time)
Three (3) cups hot chicken broth
One (1) cup finely chopped celery
Two (2) chopped boiled eggs (use 3 instead of 4 if you double recipe)
One (1) teaspoon ground sage
Five (5) cooked biscuits crumbled (recommend canned flaky layers or country biscuits)
Three (3) Tablespoons minced fresh onion
Half (1/2) teaspoon black pepper
Two (2) raw eggs (3 if doubling recipe)
Pre-heat oven to 400 Degrees F
CookLikeADad Cooking Steps:
Crumble cornbread into a LARGE bowl or pan. Add 3 cups broth, cover and let set 5 minutes. Add other ingredients in the order given. Pour into greased baking dish and bake one hour at 400 degrees.