By Meredith West A little fair warning, unlike most of our recipes, this is a multi-step process and a Labor of Love! I recently spent the day with my mom learning how to make her cornbread dressing. It is my favorite thing about Thanksgiving. Luckily my re-vamp was a win in my book! First start with the CK Cornbread (sans jalapeños) recipe found in Clean Kitchen: The Cookbook. CK Cornbread Ingredients
1 1/4 cup Egg Beater Whites
2 whole eggs
1/2 cup cottage cheese or plain greek yogurt
1/4 cup coconut flour
1/4 cup self-rising cornmeal (can also omit coconut flour and use 1/2 c cornmeal)
1 tbsp butter
CK Cornbread Directions
Preheat oven to 400 degrees.
Combine all ingredients but butter in the food processor.
Melt butter in hot oven in the cast iron skillet.
Pour batterinto hot pan, bake 30 minutes.
Cool on wire rack.
Then start in a stock pot for dressing veggies:
2 medium onions
5 stalks celery
salt and pepper
Chop onions and celery in food processor. Put vegetable mixture in a stock pot and cover with a good amount of water. Season water and simmer for an hour. Set aside to cool.
When cornbread and veggie mixture are both cool, tear and crumble cornbread in a large bowl. Add 5 cups of veggie mixture with liquid to the cornbread. Add 6 eggs. 1/2 cup chopped green onion and 1/4 c fresh chopped parsley. Mix well with hands or with a mixer on low.
Pour into a greased 9x13 lasagna pan and bake at 350 for 45 minutes or until center is set and edges are browned (could be an hour or more depending on your oven)