Today I am sharing my family’s recipe for a Classic Cornbread Dressing, and I’m giving away the Hamilton Beach Food Processor I made it with! (Enter to win the Hamilton Beach Stack & Snap™ 10 Cup Food Processor at the bottom of post.
Every family has their way of preparing classic dishes. This cornbread dressing recipe is a holiday dish that my entire family loves, but we couldn’t have unless my mother was here to make it. It’s one of those recipes that was never written down and she just made it by taste.
Hamilton Beach emailed me to ask if I wanted to try out their Stack & Snap™ 10 Cup Food Processor and give one away to one of my readers. I was all for it. The food processor I currently use is about 30 years old and holds maybe 2 cups of ingredients.
Since my mother was going to be at my house for Thanksgiving, I decided this would be the year I would document the steps and ingredient amount for her cornbread dressing, plus it would be a great way to put the food processor to the test.
Check out how much cornbread it holds!
The food processor crumbled the corn bread and a couple of hot dog buns perfectly!
I also appreciated how easily it snaps together.
- 2 6 oz packages of cornbread mix (or equivalent of your favorite homemade recipe)
- 2 hotdog buns
- 5 green onions
- 2 stalks of celery plus leaves
- 1 tbs poultry seasoning
- 1 tsp ground sage
- 1 3/4 cup of turkey or chicken broth
- 6 to 7 thin slices of cold butter
- 1/4 tsp salt
- 1/4 tsp pepper
To enter to win the Hamilton Beach Stack & Snap™ 10 Cup Food Processor, fill out the rafflecopter form below. Must be over 18 to enter, US Residents only. (giveaway over)
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