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Cornbread Dressing
Recipe courtesy Sandra Lee
Show:  Food Network Specials
Episode:  Sandra Lee's Semi-Homemade Thanksgiving
Cornbread Dressing
1 large egg
1 cup low-sodium chicken broth
1 pound store bought cornbread, cut into 1-inch cubes
1 cup frozen diced onions, thawed
2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)
1 (8-ounce) can sliced water chestnuts
1 (14.75-ounce) can cream style sweet corn
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside.

In a small bowl beat 1 egg with the chicken broth. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. Transfer to the prepared casserole dish. Bake for 1 hour.

Other Recipes from this Episode
Sweet Onion Tartlets
Prosciutto Wrapped Figs
Cranberry Molds
Indian Pudding
Garlic and Herbed Early Peas and French Beans
Buttermilk Mashed Potatoes
Roasted Butter Herb Turkey
Turkey Dripping Gravy
Mayflower Martini
Sweet Biscuit Wreath

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 12 servings

User Rating 2 Stars
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