Southern Cornbread Dressing Equipment 9 to 10-inch cast iron pan Ingredients Cornbread 1 cup self-rising cornmeal, I use Martha White 1/2 cup self-rising flour, I use White Lily 3/4 cup buttermilk 2 eggs 2 tablespoons Vegetable oil Dressing 8 tablespoons butter, (1 stick) 3 medium onion, chopped 4 stalks celery, chopped 1 1/2 teaspoons dried sage 1 teaspoon poultry seasoning 3/4 teaspoon salt 1/2 teaspoon pepper 3 pieces toast, crumbled 1/2 cup milk 3 eggs, lightly beaten 2 to 2 1/2 cups chicken stock or broth 2 tablespoons butter Instructions Preheat oven to 400 degrees
The sleeves offer coverage and warmth, while the wrap construction maintains waist definition and shape
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Good Seasons Italian Dressing Prep 5 minutes | Makes about 1 cup | Whole30 compliant Ingredients: 1 1/2 teaspoons coarse (granulated) garlic powder 1 1/2 teaspoons coarse (granulated) onion powder 1 1/2 teaspoons dried parsley 1 1/2 teaspoons salt 1 1/2 teaspoons dried oregano leaves 12 teaspoon ground black pepper 1/2 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves 1/8 teaspoon celery seeds 2 tablespoons water 1/4 cup red wine vinegar 2/3 cup extra-virgin olive oil Directions: In a pint-size Mason jar, combine the dry spices, water, and vinegar
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