We decided we needed to do a cornbread dressing taste test…just because.
As I always have and as my mother did, I started with an iron skillet of cornbread.
Would it be possible for Pat to make just a little bit of cornbread dressing?
I chopped celery and onion and sautéed in a skillet with about 2 tablespoons real butter, until translucent.
I added a 32 ounce carton of vegetable broth and three bay leaves to the skillet and let it simmer while I crumbled 10 Pillsbury buttermilk biscuits and the cornbread into a large stock pot.
Removing the bay leaves I ladled the broth, including vegetables, over the crumbled breads and thoroughly mixed together.
Adding ground sage, sea salt and cracked pepper to taste, I baked the dressing in a Pam sprayed 9x13 glass baking dish; 325 oven for about an hour and half.
Cornbread dressing and flowers for the table.