LOla MILLER'S CORNBREAD DRESSING FOR CHIEN OR TURKEY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Cups cornbread crumbs 6 Cold biscuits or 6 slices toasted bread 1/2 Cups butter 1 Cups finely chopped celery 2 Medium sized onions,finely chopped 1 teaspoons black pepper 3 Hard cooked eggs 3 Raw eggs,lightly beaten 1 to 2 Cups slivered almonds or roasted pecans(optional) one of the following may be added 1 Cups cooked and diced chicken giblets 1 Cups sliced mushrooms 1 Cups chopped,drained oysters(optional) 1 teaspoons or more pulverized sage(optional) Pinch thyme(optional) 2 or more chicken broth and pan drippings -------------------------------------------------------------------------------------------------------------------------------------------T0 MAKE CHICKEN GIBLET GRAVY:Add 1 cup chopped chicken giblets,cooked,and 2 slced hard cooked eggs to sauce.Serve with cornbread dressing or stuffing.
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Directions: |
Directions:Melt butter in heavy pan;add minced onion and celery.Saute until vegetables are soft but not brown.Combine crumbled cornbread and white bread or biscuits.Add onions,celery,seasonings,and other ingredients except liquid to the bread mixture and stir/toss until well mixed.Pour on enough broth to moisten the cornbread(do not soggy).Mix lightly and use for stuffing hen or turkey.Handle lightly;do not compact it!.Allow space when stuffing poultry so mixture can swell.Extra dressing may be cooked separately in pones,mounds or spreads 2 inches deep in a greased skillet or baking pan.Bake at 400*F.until lightly browned on top,and cooked through. |
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Number Of
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Number Of
Servings:12-16 |
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Notes: |
Personal
Notes: Many Southern cook cornbread dressing separately from the roasting chicken or turkey;other stuff the bird with the mixture before roasting.This delicious dressing is typically used as stuffing;part,or all of it may be baked in a separate pan or dish.It is served with the roasted meat and giblet gravy.
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