Our family likes to have at least one additional dressing dish along with the stuffing that’s cooking inside the Thanksgiving turkey.  A classic corn and cornbread dressing is a good choice if you want to give a nod to our first Thanksgiving feast.

½ stick of butter
1 cup diced celery
2 cups diced onions
2 cups water
1 16 oz can of corn, drained
3 tablespoons chopped fresh parsley
½ teaspoon paprika
¼ teaspoon dried oregano
2 chicken flavored bouillons
6 cups crumbled cornbread
½ cup chopped pecans
Dash of black pepper

Preheat oven to 350F.  Lightly grease a 2 ½ quart baking dish and set aside.

Melt the butter in large skillet over low heat.  Add onion and celery and cook for approximately 5 minutes or until tender.  Add water, corn, bouillon, paprika, oregano and pepper.  Mix well and then add the cornbread and chopped pecans.  Stir through the chopped parsley and spoon mixture into baking dish.  Cover with foil and bake for approximately 30 minutes.

This entry was posted on Friday, November 6th, 2009 at 7:50 am and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.