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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CORNBREAD DRESSING Recipe

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This recipe for CORNBREAD DRESSING is from The Cousins' Heritage Cookbook, 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 stick (1/2 cup) butter
1 bunch of celery
1 large onion
1 pan of dried cornbread
3 cans chicken noodle soup
1 rounded tablespoon sage
3 eggs
(Chicken broth as needed for moisture)
Directions:
Directions:
Sautee celery and onion in butter until translucent.
Put cornbread in large bowl: add soup, eggs and sage. Mix thoroughly. Add broth if needed. If you want a cake-like dressing that is moister, then add more broth. If you want a lighter, fluffier dressing, use less broth. Place in large baking dish. Bake at 350º for one hour or until done.
Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
Grandma Puett made great dressing. This is as close to hers as we can get. She never used a recipe so we have just guessed through the years.

 

 

 

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