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Fun yet polished, this dress is designed to stand out while remaining e
Use now or store up to 10 days well sealed in the fridge
Makes 10 to 12 servings Serves 10 to 12 Nutritional Info Ingredients For the buttermilk cornbread: 1 cup yellow cornmeal 1 cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten 1 stick (1/2 cup) unsalted butter, melted 1 cup whole buttermilk For the cornbread dressing: 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm 2 sticks (1 cup) unsalted butter, divided 2 cups finely chopped sweet onion 1 1/2 cups finely chopped celery 5 cups chicken or turkey stock 5 large eggs, lightly beaten 2 teaspoons dried sage Kosher salt and freshly cracked black pepper Instructions Make the cornbread: Grease a 10-inch cast iron skillet and place on center rack in the oven
However, the fabric is so light that twists and tucks may not stay in place
Write a Review of This Product Reviwer: Larry John Depretis from 5 / 5stars 01/07/2024Its very high quality and a good value I recommend it
Low-fat dressings are the worst culprits
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