How to Make Astronaut Cornbread in Honor of the Moon Rock Stolen from Chad
Mystery Of The Missing Moon Rock
A story of the stolen goodwill moon rock gifted to Chad.
Astronaut Cornbread Dressing Recipe
6 Cups Cornbread, Prepared, Crumbled
1 ¾ Cups Chicken Broth
1 ¼ Cups Onions, Chopped
¾ Cups Celery, Chopped
2 teaspoons Unsalted Butter
¼ teaspoon Salt
¼ teaspoon Poultry Seasoning
¼ teaspoon Black Pepper
1 teaspoon Dried Parsley Flakes
1 teaspoon Dried Sage
Preheat convection oven to 325° F. Conventional oven should be heated to 350° F. Grease 9 x 13-inch baking pan. Peel onions and puree in food processor. Place in bowl. Set aside. Finely chop celery in food processor. Add to onion puree. Set aside. Heat sauté pan over medium heat. Melt butter and sauté onion and celery mixture until soft about 5 minutes. Add to crumbled, prepared cornbread. Mix well. In a separate bowl, combine salt, poultry seasoning, black pepper, parsley and sage. Add to cornbread-sautéed vegetable mixture. Add chicken broth. Mix well. Spoon dressing into prepared baking pan. Bake for approximately 35 minutes at 325° F or 350° F, depending on oven.
One serving of cornbread dressing will weigh approximately 145g prior to freeze-drying and 50g after freeze drying. It should also be noted, space flight food recipes are designed with significant flavoring to compensate for the freeze-drying process.