"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cornbead Dressing Recipe

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This recipe for Cornbead Dressing, by , is from The Humphrey Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita & Jimmy Woods
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 bx. Jiffy Cornbread
Sugar
1 stick of Butter
Milk
Eggs
Items needed for dressing!
Gizzards
Liver
1 can Chicken Broth
Season Bread Crumbs
Seasoning- (2 bay leaves, garlic & onion powder, thyme, minced garlic and creole seasoning.)

Directions:
Directions:
Prepare cornbread by baking directions on the back of the box.Allow to cool.
Boil Liver and Gizzards together in chicken broth, and season with bay leaves, creole season, and powders. You will know there ready when it's easy to cut with a fork (tender).
Keep the broth from the boiling of the liver and gizzards. Smash liver and dice gizzards after they cool.
After breaking up cornbread mix it, with the broken liver and diced gizzards and approx. 3 cups of broth from the boiling of the meat.
Season to taste using all the season required and 1/2 stick of butter.
Add more broth if necessary! Wanting mix not to loose but not to stiff.
Add mixture back into baking pan, adding season bread crumbs to lightly cover the top.
Slice on each end and the middle of the dressing before baking.
Cover and bake for approx. 20-30mins. just allowing the bread crumbs to brown and soak in.
Allow to cool 10 mins. Ready to Serve!

HINT: You may use the frozen bag of season!

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hr. & 20 mins

 

 

 

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