If you're short on time, use packaged cornbread mix (to yield about 5 cups coarsely crumbled cornbread) instead of making homemade cornbread below.

Recipe by Oxmoor House January 1997

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook celery and onion in butter in a large skillet over medium heat until tender, stirring occasionally. Add kale, and cook, stirring constantly, 3 minutes or until kale wilts. Remove from heat.

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  • Coarsely crumble Cornbread into a large bowl. Add kale mixture; stir well. Add toasted breadcrumbs and next 6 ingredients. Stir in enough broth to moisten dry ingredients as desired. (For moist dressing, add the entire 3 cups broth.)

  • Spoon dressing into a greased 13" x 9" x 2" pan. Bake, uncovered, at 325° for 1 hour or until top begins to brown.

Source

Christmas with Southern Living 1997

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