In honor of Thanksgiving, we’d love to share a Forge. family recipe.
Nonie’s Cornbread Dressing
1 stick of butter
1 large bunch of celery
1 small yellow onion
2 eggs, beaten
1 carton of organic chicken stock
1 16 oz. bag of Pepperidge Farm corn bread stuffing
2 tablespoons of dried sage
1 tablespoon peppercorns
salt & pepper to taste
Preheat oven to 350 degrees. Grease one 9×13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups dry corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees for 30 minutes. Garnish with peppercorns and extra celery.
Virginia-Grey with Virginia Lee’s recipes.