Cornbread Dressing
Source of Recipe
C. Biddix
Recipe Introduction
My grandmother, Shirley Pearson, was the dressing maker in our family. We always looked forward to Grandma's cornbread dressing during the holidays. However, Grandma passed away without writing down her recipe. She was "dump" cook - never really measuring anything out. This is a close version of Grandma's cornbread dressing.
List of Ingredients
1 qt. crumbled cornbread
1 qt. day old loaf bread, biscuits, etc.
3/4 qt. cubed whole-wheat loaf bread
1 T. salt
3 T. sage
1 tsp. black pepper
1 lg. onion, chopped
1 1/2 c. celery, diced
3 eggs
2 c. melted margarine
3 c. giblet stock (broth)
Recipe
Saute onions and celery in margarine until tender. Beat eggs until foamy. Combine bread, salt, sage, pepper and broth with onion, celery and eggs. Add more liquid as needed to keep moist (Grandma always wanted it nice and soupy). Pour into greased baking pan. Bake at 325 deg. until golden brown; about 1 hour.
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