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RECIPE: Cornbread dressing from Adam's Soul to Go

It's time to enjoy some "Holidish" on KARE 11 News at Noon!

ROSEVILLE, Minn. — It's time to get into the holiday spirit, and nothing says "holidays" like a Black Friday special. 

This recipe for Cornbread Dressing with crab meat comes to us courtesy of Adam's Soul to Go, an eatery located at POTLUCK in Roseville. 

Cornbread dressing

  • 4 cups stale cornbread (Boxed is fine)
  • ¼ cup green bell pepper diced fine
  • ½ cup Celery diced fine
  • 1 carrot diced fine
  • 2 tbl butter
  • 3 eggs
  • 1-2 cups chicken stock
  • 3 tbl sage
  • 1 tsp thyme
  • ½ lb lump crab meat
  • Salt and pepper to taste

In a large mixing bowl, crumble the corn bread. Saute the vegetables in the butter until soft. Add the vegetables to the cornbread, mix through. Add spices and fold in the eggs. Add the stock a little at a time until the mixture is moist but not wet. Gently fold in the crab meat. Place in a baking dish and bake covered at 350 degrees for an hour; uncover and bake another 30 minutes. Should be crusty on the top.

On Black Friday, Nov. 24, POTLUCK is hosting Bites+ Boozy Black Friday from 8 a.m. to 8 p.m. Vendors at the food hall will offer easy grab-and-go bites shoppers can nibble while they browse plus drink and food specials to sit down and enjoy when you need a break. 

Find more information on specials and the "Not Your Mother's Meat Raffle" here

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