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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma Venable's Cornbread Dressing Recipe

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This recipe for Grandma Venable's Cornbread Dressing is from The Brooks and Venable Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boxes cornbread.

I can 10 count biscuits.

3 eggs

1 c. chopped celery

1/2 c.. chopped onion

3 cans chicken broth

1/4 c. butter

Sage and poultry seasoning
Directions:
Directions:
Bake cornbread and biscuits according to package directions, let cool and crumble into pieces. Set aside.

In saucepan melt butter and saute celery and onions . Add enough water to cover. Heat until celery and onion are tender.

Hardboil eggs and cool.


In large bowl add biscuits and cornbread, butter vegetable mixture, and chopped hardboiled eggs.

In a saucepan heat the chicken broth until warm, but not hot. Gradually add the chicken broth to the bread mixture and stir. Add broth until you get a soupy, but not sloppy consistency. You may not have to use all of the broth.

Add sage and poultry seasoning to taste.

Pour mixture into large baking dish and bake at 350 for appox 45 minutes. When center checked with a knife comes out clean, dressing is done.
Preparation Time:
Preparation Time:
45 minutes to I hour

 

 

 

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