"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cornbread Dressing Recipe

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

Contributor:  
Contributor:  
Mary Boyd Brown
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 boxes Jiffy Cornbread mix
olive oil .
2 stalks celery – chopped
1 small onion – chopped
1 box chicken broth
1 small bag Pepperidge Farm Seasoned or Herb stuffing mix
1 egg

Directions:
Directions:
Step 1-
3 boxes Jiffy Cornbread mix
Cook according to directions on box. Let cool.

Step 2-
Sauté in olive oil until soft.
2 stalks celery & 1 small onion

Step 3-
1 box chicken broth
1 small bag Pepperidge Farm Seasoned or Herb stuffing mix
1 egg


In lg. mixing bowl, crumble cooled cornbread until fine, no lumps. Then add, onion, celery and Herb Stuffing (1/2 –3/4 of bag).
Mix well and gradually add chicken broth – you want it to be mushy but not runny.

Pour into 9x13 Pyrex and bake at 350 for 45 minutes to an hour. (uncovered)

Can be made the day before-

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Note-
To reduce amount, only use 2 boxes of Jiffy and less broth – same amount of everything else.

 

 

 

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