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Corn Bread Dressing Recipe

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This recipe for Corn Bread Dressing, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Arms
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Several slices white bread (4-6)
1 8 inch pan of cornbread
3 big onions
1/2 to 3/4 teaspoons black pepper
3 tbs. sage (less for less sage taste)
4-5 celery stocks
6 to 8 eggs (I prefer 8)
1 1/2 tbs. salt
stock (chicken) to moisten - thin mixture about 3 cups

Directions:
Directions:
This is enough to stuff a 12 lb turkey with a pan of dressing in a casserole dish. Great for a very large turkey. Dressing appears to be thin but with the eggs it is a very moist dressing when stuffed in a turkey. For the pan of dressing bake 3/4 to an hour at 350. Do not over cook. Fresh stock makes the best. Presteam turkey to get this stock. Then roast turkey.

Number Of Servings:
Number Of Servings:
12 to 22
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
For those that do not like sage use just a little, maybe a teaspoon.

 

 

 

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