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MiMi's Cornbread Dressing Recipe

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This recipe for MiMi's Cornbread Dressing, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elrene Payne
Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:

Personal Notes:
Personal Notes:
Basic Southern Cornbread Dressing

There are probably as many variations of cornbread dressing as there are
Southern cooks, but this very basic recipe is a very good starting point.

1 recipe of your favorite cornbread
4 slices white bread
1 large onion, diced
1 cup diced celery
3 tablespoons butter
2 eggs, lightly beaten
1 cup turkey stock or chicken broth (approximate)
Salt and pepper to taste

Crumble the cornbread coarsely into a jellyroll pan. Add diced or torn pieces of white bread. Let the bread stand, covered loosely overnight. In skillet sautÚ onion and celery in 3 tablespoons butter until vegetables are softened but not browned. In a large bowl combine the bread mixture, onion mixture, eggs and turkey stock (or chicken broth). Add salt and pepper and combine well. Transfer the dressing to a buttered baking dish and bake it, covered, 15 minutes at 350║F. Spoon about 1/3 cup pan juices from cooking poultry over dressing and bake, uncovered, 10 minutes more. Repeat. Serve and enjoy!

NOTE: Some folks prefer a little variety. 1 cup of chopped lightly toasted pecans would be a welcome addition for many. One of the best cooks I know insists on adding finely chopped bell pepper. Many southern cooks add chopped hard-boiled eggs. I like to use scallions and an herb or two, such as parsley, sage and thyme

 

 

 

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