Our Cornbread Dressing Recipe
I’ve had some requests for the cornbread dressing I’ve made for the past few Thanksgivings. I know I’m late this year but you can use this recipe next year or anytime really. I understand why people love it because it’s delicious! Although, I can’t take credit for it because it’s a recipe I found from Whole Foods Market. In this post, I’ll share the particular brands and methods I use because it does make a difference. I always double this recipe so that I can take one to our family get together and have one for later. It really is that good that you’ll want left overs! Below is the original list of ingredients with any modifications to the right in parenthesis. *Tip: Use a food processor to lightly pulse the vegetables until they have a chopped or slightly finer texture. It is so much easier! Ingredients 2 1/2 pounds baked cornbread (I swear by Pamela’s brand. It’s gluten free so that’s a plus for those that need it but it has the best flavor hands down...