Description

Print Southern cornbread dressing (8 to 10 servings) Ingredients For the cornbread Four tablespoons of butter 2 cups of grams yellow cornmeal, fine grind (its best to use the freshest, best quality available) 1 teaspoons of kosher salt One teaspoon of baking powder Two eggs 2 cups of buttermilk, preferably full fat For the dressing 3 cups soft white bread, crust removed and cut into 1-inch pieces (do not pack) cup of butter (1 stick), include extra to grease the pan 2 cups of sweet onions, chopped 1 cups of celery (4 or 5 stalks, chopped) 1 teaspoon of kosher salt Two eggs One tablespoon of fresh sage, finely chopped One teaspoon of fresh thyme, chopped teaspoon of ground black pepper 4 to 5 cups of rich chicken or turkey stock, preferably homemade Instructions To make the cornbread, follow these steps Adjust the ovens temperature to 450 degrees Fahrenheit and preheat

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25g butter 1 tbsp plain flour 150ml milk 50g stilton (or other blue cheese), chopped or crumbled Nutrition: Per serving (6) kcal94 fat7g saturates5g carbs4g sugars1g fibre0g protein3g salt0.27g Method step 1 Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so

How to Reheat: Enjoy the leftover grilled chicken cold straight from the fridge or you can reheat the chicken in a 325F oven just until its warmed through, about 15 minutes (be careful that you dont bake it for too long or it will become dry)