My Cornbread Dressing

Serves: 6-8        Prep Time: 15 minutes         Cook Time: 40 minutes

This dressing is a staple in my household come fall and winter. I have requests to bring it for Thanksgiving and it typically gets gobbled up pretty fast. I love making it all throughout the fall and winter because it is such a great side dish.

What it takes:

2 boxes Jiffy cornbread mix (plus egg and milk to make it)
1 onion, diced
2-3 apples, diced
3 celery stalks, chopped
2 zucchini, diced
2 tbsp butter
1-2 tbsp poultry seasoning
chicken stock

How to do it:

Prepare cornbread as directed on the box. You can do this a day or two ahead to save time (and oven space) the day of cooking. Crumble the cornbread and set aside.

Preheat oven to 350.

Melt butter in a large skillet. Add onion, apples, celery and zucchini. Cook until tender. Add the crumbled cornbread and poultry seasoning. Stir to combine.

Add enough chicken stock to moisten the dressing to your desired softness. Some like it really wet and others like it a little on the dry side. So, add as much stock as you see fit.

Place your skillet in the oven for 20 minutes to brown up the top a little.

Enjoy!