Crunchy Thanksgiving Dressing
If you like your stuffing to have a bit of crunch, then this is the stuffing recipe for you. It has celery and water chestnuts to give a great contrast to the softness of the other ingredients, and it tastes great too!
Notes
- If you like, you can finish this off by putting in a casserole dish and baking in the oven.
- I like to put lots of herbs and spices in the cornbread itself before I bake it.
Ingredients
- 2 pans cooked cornbread, dried out overnight and crumbled
- 1 cup chopped onion
- 1 can water chestnuts, drained and chopped
- 1 cup chopped celery
- 1 generous handful chopped pecans
- 1 cup chopped green pepper
- chicken broth
- 2 cloves garlic, chopped fine
- Italian seasoning, dill, paprika, cayenne -- whatever you like!
Instructions
- Sauté onion, celery and green pepper in a little olive oil until tender.
- Combine with rest of ingredients in saucepan, adding chicken broth until the mixture reaches the texture you like.