Corn Bread Stuffin' Recipe
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Dr. Vernon Bundy
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This recipe for Corn Bread Stuffin', by Ruby Hampton Bundy, is from Cooking With The Cousins,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Ruby Hampton Bundy
Added: Thursday, May 8, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. butter (or less)
3/4 c. minced onion
1 1/2 c. chopped celery
6 c. finely crumbled biscuit
6 c. finely crumbled cornbread
1 Tbsp. salt
1 tsp. pepper
1 Tbsp. sage (to taste)
1 Tbsp. poultry seasoning (to taste)
broth (strain)
chopped giblets, etc. (cooked)
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Directions: |
Directions:
Melt butter in large, heavy skillet. Add onions and celery and cook until soft, stirring occasionally.
Pour into deep bowl. Mix in remaining ingredients lightly. Add broth as needed to moisten.
Bake in 9 x 13 inch pan at 350º for 30-45 minutes.
This recipe came from my mother, Edna Hampton. When at Berea, my first visit back home was often Thanksgiving. I remember waking up to the smell of the dressing and eating some raw before Mom had a chance to cook it!
Beth and Gina look forward to eating this dressing at Thanksgiving and Christmas. I have to work hard to keep them out of it until dinner is served! The holidays at our house wouldn't be the same without it.
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