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CORNBREAD DRESSING




Source of Recipe


internet


List of Ingredients






24-30 slices toast, torn into pieces
1 pan (8-9” round pan) cornbread, torn into pieces
1 cup diced celery
1 cup diced onion
4 eggs
8 cans chicken or turkey broth heated (or use broth from turkey. This just is an approx. amount.)
Sage, to taste
season salt, to taste
pepper, to taste
salt, to taste
chicken seasoning plus, optional

Recipe



Mix until kinda soupy. Not runny though. Cooks around 2 hours, between 350ºF - 400ºF. Cover until last little bit.
When tasting, you just want a slight taste of sage as it grows stronger while baking.

Serves: 8-12

Posted by: candykisses_Oklahoma
Effort: average
Comments: I like making this big batch of dressing, even for just Jim and I. Then I freeze the uncooked dressing in smaller 8-9” aluminim tins. All I have to do is thaw, and bake for 1 1/2 hours. This also bakes well on the outdoor grill when using the aluminum tins. Put on the top rack and bake covered for 1 hour, then finish up on bottom rack uncovered for 30 minutes. This lets Jim have homemade dressing all year round.