by Karin Calloway
Dressing was my least favorite part of the traditional Thanksgiving meal until I sampled my mother-in-law Carol’s deliciously light cornbread dressing. Most dressings are overly heavy, but Carol’s combination of crumbled cornbread and cubed white bread perfectly seasoned with sautéed onion and celery and loads of chopped fresh parsley is just right.
Chicken broth holds the dressing together, and no eggs are used in the mixture. The seasonings are simple, just salt, pepper and poultry seasoning, but the end result is a dressing my family asks for year-round. It’s delicious stuffed into the holiday bird, and just as wonderful baked in a casserole on its own.
Makes 6 to 8 servings.
*Pepperidge Farms white bread was used for testing purposes.
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