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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from The Bourgeois / Tabor / Broussard / Sinor 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:  
For Stock: 1 fryer
1 whole onion
1 celery stock
salt and pepper


For Dressing:
2 boxes Jiffy Cornbread, baked and crumbled
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup chopped parsley
3 TBSP butter
3 eggs, beaten
salt and red pepper to taste
Directions:
Directions:

Preheat oven to 375º.

In a large sauce pan place fryer, whole onion and celery for stock in lightly salted water(just enough to cover chicken). Boil until chicken falls apart. Remove chicken and debone, reserving 2 cups of stock.

In a sauce pan, melt butter on medium heat. Saute all vegetables until soft( about 10 minutes). Add chicken and chicken stock and simmer 10 minutes. Pour all sautéed ingredients into a large Dutch oven. Add crumbled cornbread and eggs. Blend well. Season to taste. Bake for 1 hour.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I usually bake ahead of time and reserve some of the stock to pour over cornbread dressing when it is being reheated.

 

 

 

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