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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Texas Rep. Vicki Truitt's Cornbread Dressing-Recipe/Day #SEE 3 Recipe

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This recipe for Texas Rep. Vicki Truitt's Cornbread Dressing-Recipe/Day #SEE 3 is from Military Friends Cookbook, 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:  
1 cup finely chopped onion
1 cup finely chopped celery
1/3 cup butter
Turkey or chicken stock
2 qts well-browned, crumbled cornbread
6 hard boiled eggs - chopped
(all below added to suit your taste)
Seasoned salt
Fresh ground pepper
Poultry seasoning
Sage (lots)
Beau Monde seasoning
Thyme
Parsley
Directions:
Directions:
Saute the onions and celery in butter. Add to crumbled cornbread and toss. Add eggs. Season to taste. Add turkey stock slowly until you reach desired degree of moistness. Cook it in the oven on 350° for a half an hour to an hour (or until it's done to your liking), just don't cook all the moisture out of it.

Vicki Truitt

State Representative
District 98
Personal Notes:
Personal Notes:
Kim,
Please offer Tom my heartfelt thanks for his service. I appreciate our military so very much. We'll pray for his safe return.

Since it's almost September, I'm thinking about those good holiday meals that are right around the corner. So . . . here is my recipe for good, old cornbread dressing.

 

 

 

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