Classic Corn Bread Dressing

Name: Classic Corn Bread Dressing
Ingredients: 3 tablespoons canola oil; 2 cups chopped white onion; 1 1/2 cups diced celery; 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fresh sage; 1 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 2 1/2 cups unsalted chicken stock; 1/4 cup chopped fresh flat-leaf parsley; 2 large eggs, lightly beaten; Cooking spray

11 ingredients

3 steps

Ingredients

3 tablespoons canola oil
2 cups chopped white onion
1 1/2 cups diced celery
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh sage
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 1/2 cups unsalted chicken stock
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Cooking spray

Directions

1

Preheat oven to 375°.
2

Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion and celery; cook 10 minutes or until tender, stirring occasionally. Add thyme, sage, pepper, and salt; cook 1 minute, stirring frequently. Remove from heat; cool slightly.
3

Crumble Whole-Grain Corn Bread into a large bowl. Add onion mixture, stock, parsley, and eggs; stir well to combine. Spoon mixture into a 2-quart shallow glass or ceramic baking dish coated with cooking spray. Bake at 375° for 50 minutes or until lightly browned (cover with foil in the last 15 minutes of bake time if top is getting too brown). Let dressing stand 10 minutes before serving.