Cornbread Dressing made with celery, onions, and crumbled buttermilk cornbread.
Serves Approx 12 - 15
Will be cooked & chilled prior to pickup to preserve freshness.
To reheat: Vent aluminum lid creating a tee-pee over casserolle, leaving 2 sides still attached. Bake @ 350 for approx 20 Min. Remove lid and brown the top to desired degree. Internal temp should reach165 degrees prior to serving.
Oven times may vary. Dish has been cooked throughly and is ready to eat once heated through.
Contains: Wheat, Eggs
A spin on the tradtional!!!
-add shredded cooked chicken to serve chicken & dressing
-stir in cooked crumbled sausage after removing the lid, garnish with crused red pepper flakes, return to oven to brown
-use leftover dressing to make crab cakes. spread dressing on sheet pan in thin layer, bake in oven at 350 stiring a few times to remove moisture. Mix in crab, additional celery, and other favorite crab cake flavors.
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