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1) take left over corn bread and cut them into 1/2-inch sized cubes. 2) Season lightly to your liking (I like a little bit of dried rosemary, basil, and thyme) 3) Bake until crispy (essentially you're making croutons, here). 4) Chop an onion, some celery, and carrot to smaller-than bite-size cube/squares. 5) Grease a pan with butter. 6) Throw in the onions and saute until translucent, then throw in the celery and carrots. 7) Saute for a couple minutes. Season lightly with some salt and pepper. 8) Sift in about a half a handful of flour and mix. 9) Add maybe a quarter cup or less of chicken broth slowly and mix. 10. Add in a small can of Cambell's cream of chicken condensed soup. 11) When the whole thing looks like a decent rue, throw in the croutons, dried cranberries, and pine nuts if you've got 'em. 12) Bake--you can do it as dressing (outside the bird) or as stuffing (shoving it into every crevace takes some elbow grease). I dunno about temperature. I tried at 325~350 (my oven is very finicky) but got decent results. It's a little Sandra Lee-ish but the results are okay. Jam it back in, in the dark. |
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