Cornbread Dressing, Not Stuffing
You can't have a "Friendsgiving" celebration without dressing for your turkey breasts. That's "dressing" not stuffing, because the dressing bakes alongside the turkey breasts. This version is full of cornbread and lots of celery and onions but isn't complicated and doesn't include weird or expensive ingredients. I do toss in some dried cranberries, which add a touch of tang and sweetness, but you can leave them out, if you'd prefer. This really is a simple, inexpensive, and exceptionally good dish. Your friends at your "Friendsgiving" will want more.
Cornbread Dressing -- Serves 6+
2 cups of chopped onions
2 cups of chopped celery
2-4 cups of turkey broth, divided
1 tablespoon of dried parsley flakes
1/4 teaspoon of pepper
1/4 teaspoon of lemon pepper
1-2 teaspoons of poultry seasoning
1/2-1 cup of dried cranberries (optional)
2-3 cups of crumbled cornbread or corn muffins (about 4 muffins)
1 small box (6-8 ounces) of turkey stuffing mix
Preheat the oven to 350 degrees and coat a large casserole dish with non-stick cooking spray. In a large microwave safe bowl, combine the onions, celery, and half of the turkey broth and microwave them for about 5-7 minutes or until the vegetables have softened and the broth is steaming. Stir in the parsley flakes, pepper, lemon pepper, poultry seasoning, and dried cranberries, if you're using them. Add the crumbled corn muffins and turkey stuffing mix and stir again. The stuffing mix/cornbread should begin to soften and break down a little. If the mixture seems too dry, add more broth, a little at a time, until the mixture seems quite moist. Pour the mixture into the prepared casserole dish and bake it for about 30 minutes or until the top is crispy.