Easy Cornbread-Brown Butter Stuffing Updated October 30, 2021 Total Time About 1 hour Rating Comments Read comments Advertisement Ingredients 6 tablespoons unsalted butter 9 cups stale cornbread, crumbled into large chunks cup thinly sliced scallions 2 large eggs 1 to 2 tablespoons chopped fresh sage or rosemary teaspoon kosher salt teaspoon chile powder Black pepper, as needed Turkey or chicken stock (optional) Preparation Step 1 In a medium skillet over medium-low heat, melt the butter
Storing Balsamic Vinaigrette Because vinegar-based salad dressings like this one have such a high acidity content, they keep for a good long while if stored correctly
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Shake well: Dressings separate with time, so if you decide to make it ahead of time, give it a solid shake before using
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