Top of the Heep Dressing
Source of Recipe
Internet
List of Ingredients
1 lg. batch southern cornbread
1/2 loaf white bread, cut or torn into small pieces(an use whole wheat)
1 Tbsp. sage (just to taste, a little sage goes a long way)
1 tsp. black pepper
1 Tbsp. salt (add salt little by little and then taste, your chicken broth may have salt in it if you use canned broth and therefore not as much salt will be needed. Taste before adding more salt)
2 sticks unsalted butter
4 c. celery, chopped
4 c. onion, chopped
12 eggs, slightly beaten
2 c. milk
8-10 cups chicken brothRecipe
Make a simple batch of southern cornbread without sugar and containing at least two cups of cornmeal. Let cornbread and white bread dry, and then crumble. Add sage and a little salt.
Place large deep roasting pan on top of stove, it will cover two eyes. Place in the pan 2 sticks butter, onions and celery. Cook until onions are clear. About 5 min. Add chicken broth and milk bring to high simmer. In large bowl lightly beat eggs. Remove some of the broth mixture and temper eggs. Return all to the roasting pan. Bring to high simmer again. Add cornbread mixture. Stir and cook until thickened. Add more chicken broth if needed making sure the mixture is moist, but not soupy. Taste for seasonings.
Place roasting pan into a 350 F. oven and bake for bake for 1 hour.
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