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Cornbread Cranberry Dressing
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Cornbread Cranberry Dressing

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 box (15-ounce) honey cornbread mix, Krusteaz®
2 Tablespoons butter, divided
1/2 cup chopped celery
1/4 cup chopped fresh shallots
1 teaspoon minced garlic
1/2 cup sweetened dried cranberries, Craisins®
1/2 cup glazed walnuts, Emerald®
2 teaspoon s parsley herb blend, Gourmet Garden®
1/2 teaspoon poultry seasoning
1 1/4 cups chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
Cooking spray
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Let's Make It
1
Bake cornbread mix according to package directions. In a large bowl, crumble cooled cornbread (about 7 cups).
2
Reduce oven temperature to 350°F. Spray an 11x7-inch baking dish with nonstick cooking spray. In a small nonstick skillet, melt 1 Tablespoon butter over medium-high heat. Add celery, and cook, stirring often, 3 minutes, or until soft; add to crumbled cornbread. Melt remaining 1 tablespoon butter in skillet; add shallots and garlic, and cook, stirring often, 2 to 3 minutes, or until translucent. Add to cornbread mixture.
3
Add cranberries, walnuts, parsley herb blend, and poultry seasoning to cornbread mixture; stir well. Add chicken broth, milk, and egg, stirring until thoroughly combined. Pour mixture into prepared baking dish.
4
Bake at 350°F for 35 to 40 minutes, or until center is set.
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