My dear mother always made this awesome cornbread dressing. There was never a written recipe, but I assisted her hundreds of times. One of the ingredient's, Kellogg's Croutettes, seems to have been discontinued. Croutettes had a special flavor and texture. The herbs were baked in and the little cubes were dry but not too dense. This helped to keep the moist cornbread dressing from being too heavy. Has anyone used this product before and found a good substitute for it.
Here's the basic recipe, minus the "Mama Magic":
1 Pan Of Cornbread
1 box Kellogg's Croutettes
1 c green onion, sliced
2 cups Celery, chopped
1 c bell pepper, diced
1 stick Butter
1/4 c Fresh Parsley, chopped
1 tsp poultry seasoning
1/2 tsp Dried Basil
1/2 tsp granulated garlic
1 tsp fresh Thyme
4 cups Low Sodium Chicken Broth
1 can evaporated milk
1/2 tsp ground black pepper
Salt, additional herbs to taste
6 strips of bacon
Chop the cornbread into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Melt butter in a large saucepan over medium heat and add herbs and seasonings. Add 4 cups of chicken broth and bring to a boil. Stir until combined. Remove from heat and cool slightly. Add evaporated milk.
Place all of your dried cornbread cubes and croutettes into a large bowl and mix them up a bit. Add prepped vegetables. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Place in a baking dish and top with bacon. Cover with foil and bake at 350 degrees for about 30 minutes. Remove foil and bake until golden brown on top.