Here's the recipe... treat your friends and family astronaut-style with this recipe straight out of NASA’s Space Food Systems Laboratory, no freeze drying required.
12 cups crumbled cornbread3 3/4 cups chicken broth2 1/2 cups chopped onions1 1/2 cups chopped celery1/4 cup unsalted butter3/4 tsp. salt1 1/4 tsp. poultry seasoning1/2 tsp. black pepper2 tsp. dried parsley flakes1 tsp. rubbed 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 vegetables 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.
For spaceflight preparation:
Baked dressing is transferred to metal tray and freeze-dried accordingly. One serving of cornbread dressing shall weigh approximately 145 g prior to freeze-drying and 50 g after freeze-drying.