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Mama Hunt's Cornbread Dressing Recipe

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This recipe for Mama Hunt's Cornbread Dressing, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerry Sharpe
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 nine inch skillets of baked cornbread
4 slices of dry white bread or 4 leftover biscuits
2 or 3 large yellow onions
1 cup of chopped celery
3 large eggs
2 level Tbsp. poultry seasoning
10 cups or more of chicken broth

Directions:
Directions:
Several weeks ahead of time, boil two whole chickens to make at least 10 cups of broth. Freeze broth for dressing making time. (Use leftover meat any way you want! You just need the good broth!)

To prepare dressing;

Chop onions and celery and add enough broth to cover well. Use a few chopped celery leaves also. Simmer in a boiler until tender. Set aside.

Bake cornbread (use self-rising cornmeal mix) and crumble well. Crumble 4 slices of white bread or biscuits and add to cornbread crumbs. Add onion and celery mixture, 2 level Tbsp. poultry seasoning. Add broth to moisten well. (Use bought broth if you need a little more to make the crumbles have the consistency of raw cornbread batter.) Salt and pepper to taste. Last of all, after your tasting, add 3 well beaten eggs.

Bake in a very large uncovered casserole dish in a preheated 450 degree oven for 45 minutes.

Number Of Servings:
Number Of Servings:
24 large servings
Preparation Time:
Preparation Time:
Always longer than I think
Personal Notes:
Personal Notes:
Our mother never used a recipe to make this and none of us could duplicate it--so in 1967 my sister had Mama make the dressing in her presence, and before each ingredient was added, sister Jo measured. Now we all make our mother's dressing!

 

 

 

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