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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Lout Family Cookbook 2017, 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 lg. Chicken- fryer
Water
1 pkg. Chicken Gizzards
1 pkg. Chicken Livers
Prepared Cornbread
2 lg. Onions- chopped
1 stalk Celery- chopped
8 Eggs- raw
3 or 4 Eggs- hard boiled
Salt and Pepper
Directions:
Directions:
Cut up fryer with gizzards and livers and boil together with plenty of water to create broth. Reserve broth for later use.

Mix in a large dishpan; add cornbread, broth, onions, celery, raw eggs, salt and pepper. Add de-boned chicken and fold in mixture.

Remove the giblets and chop up for giblet gravy. Use chicken broth from boiled chicken.

Take a cup or two of raw dressing and add to giblet gravy. Chop up 3-4 hard boiled eggs and add to gravy. Add salt and pepper to taste.

Add cornstarch to make a little thicker if desired... Bake at 350º for 1½ hours or until center is set. Serve with fresh made cranberry sauce..
Personal Notes:
Personal Notes:
Aunt Bobbie says "I use 8" iron skillets to make 3 batches of cornbread...4 to 5 if making a large amount."

"So good it will make you want to slap your mama"- Barbara Lout.

 

 

 

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