Serve these herby croutons with cranberry sauce or Ranch dressing as an appetizer or snack.
Yield: 10 cups
- 1/4 cup butter
- 2 celery ribs, chopped
- 1/2 large onion, chopped
- 3 green onions, chopped
- 5 cups crumbled cornbread
- 2 large eggs, lightly beaten
- 1 (8-ounce) package herb-seasoned stuffing mix
- 3 cups chicken broth
- Melt butter in a large skillet over medium-high heat. Add celery and onions; cook 5 minutes or until tender. Remove from heat. Combine onion mixture, cornbread, and next 3 ingredients in a large bowl; mix well. Spread cornbread mixture into a lightly greased jellyroll pan.
- Bake at 350° for 30 to 33 minutes or until set. Cool on a wire rack 30 minutes. Refrigerate 1 to 2 hours or until chilled.
- Loosen edges of cornbread dressing with a sharp knife. Turn out onto a large cutting board. Cut into 3/4" cubes. Place in a single layer on greased large baking sheets. Bake at 450º for 35 to 40 minutes, turning occasionally, or until well browned and crisp.
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