Old Fashioned Cornbread Dressing
Source of Recipe
Library
List of Ingredients
1 pan baked cornbread, cooled
1 bunch celery, washed, trimmed, chopped
1 large loaf light bread (sandwich white bread)
1 teaspoon black pepper
1 teaspoon salt
4 to 6 eggs
1 teaspoon powdered sage
1 teaspoon poultry seasoning
coarsely chopped meat of 1 boiled chicken or fryer chicken
1 to 2 large onions, chopped
chicken or turkey stock and pan drippings in which the chicken or turkey was cooked, or 2 to 3 cans commercial chicken stock
Recipe
With hands, crumble cornbread and light bread together. Add seasonings. Stir in eggs, chicken meat, onions, celery, and moisten with the chicken stock or drippings. Mixture will be soupy. If it is dry, add more chicken stock. Turn mixture into large, well-greased sheet cake pan or roasting pan. Bake in preheated 350 degree oven for about one hour to one and a half hours or until top of dressing is golden brown. If making giblet gravy, 1/2 to 3/4 cup of the dressing may be removed to stir into the giblet gravy to thicken it either before or after cooking, or at any time during the baking process.
Some members of our family liked to use squirrel meat in the place of chicken. If you have an avid hunter in the family, this is a way to make use of wild game.
|
|
member logon
