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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Joann Spruiell's Corn Bread Dressing Recipe

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This recipe for Joann Spruiell's Corn Bread Dressing is from The OgletreeFamily 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:  
4 c. cornbread
1 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
2 c. biscuits or bread crumbs
2 c. chicken broth
1/2 c. milk
2 eggs
1/2 t. oregano
1/2 t. thyme
3 T. parsley
butter, salt and pepper to taste
Directions:
Directions:
Cook cornbread. Crumble bread; add onion, celery, and bell pepper. Add all other ingredients and mix well. Bake in a greased pan at 375º for 25 to 30 minutes.
You may prefer to saute raw vegetables in broth before adding to bread mixture. Recipe must be followed exactly. May need more broth.

 

 

 

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