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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cheryl's Cornbread Dressing Recipe

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This recipe for Cheryl's Cornbread Dressing is from The Hastings Family Cookbook Project, 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:  
2 cups onions, chopped.
3 cups celery, chopped.
Butter.
6 cups cornbread, crumbled.
3 cups white bread, stale or toasted, crumbled.
2 tablespoons poultry seasoning.
1 tablespoon celery seed.
1/2 teaspoon sage.
1/2 teaspoon salt.
3 eggs, well beaten.
3 cups turkey broth, enough to moisten.
Directions:
Directions:
Saute onion and celery in butter until tender but not brown. Heat stock. Combine all other ingredients, then add stock and mix well. Place dressing in greased casserole dishes and back at 350º for 40 minutes or until nicely browned.
Cheryl always adds 2 cups of pulled cooked turkey breast mixed into the ingredients before baking.
Number Of Servings:
Number Of Servings:
16+/-
Personal Notes:
Personal Notes:
Cheryl modified a recipe found in the Birmingham News in 1978 and has prepared this dressing a minimum of once a year since then.

 

 

 

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