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Mother's Cornbread Dressing Recipe

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This recipe for Mother's Cornbread Dressing, by , is from MiMi'S Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Parker
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large skillet cornbread
8 pcs. toasted bread
1 stick butter, melted
2c. celery, chopped
1c. onion, chopped
4 eggs
5 to 6 lb. fresh hen
1T. rubbed sage
1tsp. black pepper
1tsp. salt
1T. sugar

1T sugar

Directions:
Directions:
Sautue celery and onion in butter. Cover hen with water and cook in dutch oven until tender. Salt to taste. Crumble breads together. Pour chicken broth over bread. Add sage, salt, pepper, and sugar .Mixture should be soupy. Add eggs. Mix with potato masher in very large mixing bowl. I use Mother's old alumunin dishpan. Bake 400ºuntil firm and lightly browned, approx. 30 min.

Personal Notes:
Personal Notes:
Mother says you must have a fresh hen. I have used large fryers and that works fine. Broth is richer with hen.

 

 

 

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