Makes 10 to 12 servings Serves 10 to 12 Nutritional Info Ingredients For the buttermilk cornbread: 1 cup yellow cornmeal 1 cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten 1 stick (1/2 cup) unsalted butter, melted 1 cup whole buttermilk For the cornbread dressing: 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm 2 sticks (1 cup) unsalted butter, divided 2 cups finely chopped sweet onion 1 1/2 cups finely chopped celery 5 cups chicken or turkey stock 5 large eggs, lightly beaten 2 teaspoons dried sage Kosher salt and freshly cracked black pepper Instructions Make the cornbread: Grease a 10-inch cast iron skillet and place on center rack in the oven
Remembering Diana A look back at the princess we loved, and still miss by Melissa Stanton, AARP Spring 1982: Bettmann/Corbis HRH, the Princess of Wales En espaol | Diana posed for this portrait to commemorate her upcoming 21st birthday
Add a drip of merlot with Coachs classic bucket bag.
This V-Neck Long Sleeves Mother Of The Bride Dress exudes elegance with its side ruched ruffle detail
This map has two strange outliers, though
This dress is manufactured from top quality tulle fabric material making it super comfy