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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from The Jackson Prechter Family Cookbook Project, 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:  
6 cups cornbread crumbs
5 cups fresh white bread crumbs
4 cups turkey/chicken stock
1 cup finely chopped celery
1 cup finely chopped onion
1/4 cup butter
1 tsp poultry seasoning
1/2 sage
1/2 tsp salt
1/4 tsp pepper
4 well beaten eggs
1/2 cup turkey drippings
Directions:
Directions:
In a large bowl, combine cornbread crumbs, bread crumbs, poultry seasoning, sage, salt and pepper. Saute celery and onion in butter until soft; add to breadcrumb mixture. Mix eggs, stock, and turkey drippings to dry mixture; stir well. Spoon into a greased 13x9x2 inch baking dish. Bake at 350º for 45 minutes.
Number Of Servings:
Number Of Servings:
12

 

 

 

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