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Cornbread Dressing Recipe

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

Contributor:  
Contributor:  
Bobbi Lee
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pan cornbread
4 cups cornflakes
1 cup chopped celery
1 cup chopped onion
2 eggs
4-5 tbs Wesson oil
salt, about 1 tsp
pepper, about 1 tsp
garlic powder, about 1 tsp
dry or fresh thyme
1 pint or more of fat free chicken broth

Directions:
Directions:
Preheat oven to 425. Make stock by boiling celery and onion in 2 cups water, with a little salt and pepper.
Crumble cornbread and cornflakes into very large mixing bowl. Add oil, eggs, spices, Pour celery, onions, and stock over ingredients in bowl. Now this is important. You can use gloves if you are squeamish. With CLEAN hands, mush up ingredients in bowl. If too dry, add some chicken broth. To lower fat, you can leave out some or all of Wesson oil and increase broth.
Taste for seasoning. Pour into large greased baking dish. You can put some in turkey cavity if you wish. You can bake this immediately or prepare it to this point beforehand.
Bake at 425 for 30 minutes. During baking time, you can baste it with turkey drippings, or for lower fat, with chicken broth. I use a lot of broth, because we like ours moist.

Number Of Servings:
Number Of Servings:
about 10
Preparation Time:
Preparation Time:
20 minutes for cornbread, 10 minutes to assemble, bake 30
Personal Notes:
Personal Notes:
This recipe evolved from Big Mimi Dupree's dressing. She baked hers in a huge pan, probably twice the recipe. She basted with huge amounts of turkey dripping, it was really rich and fatty.

 

 

 

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