Ingredients: |
Ingredients: 12 cups crumbled cornbread (recipe below)
½ cup butter
2 cup chopped onion
Chicken broth (5-6 cups, approximately) (or turkey broth if cooking turkey)
2 ½ cups chopped celery
6 hard boiled eggs, whites only, finely chopped (optional)
2 whole eggs, well beaten
4 slices white bread, torn into medium sized pieces
Cornbread: (2 recipes will yield 12 cups for dressing)
½ cup flour
¾ tsp salt
1 cup cornmeal
1 Tbsp. baking powder
1 cup buttermilk
2 Tbsp. melted shortening
1 egg
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Directions: |
Directions:Preheat oven to 325ºF. Butter 13 x 9 dish. Place crumbled cornbread in a
very large bowl. Heat butter in skillet and sauté onion and celery until soft, about 10
minutes. Add to cornbread, along with chopped egg. Cool slightly, then stir in the
beaten eggs. Start adding broth until dressing is extremely moist, and just a little
soupy. Stir in bread pieces.
Pour into baking dish and bake for 1 ½ to 2 hours, until golden brown and firm.
Note: If the dressing starts to brown before it is “set”, cover with aluminum foil.
Also, if it looks too dry, pour in more chicken broth along the way. (Make sure it is
not cold when pouring into the baking dressing however!)
Cornbread:
Preheat oven to 425 degrees and put the shortening into a cast iron skillet in the
oven while it is preheating.
Add dry ingredients to a bowl, then add milk and egg. Stir just until combined. Pour
into preheated skillet, on top of the melted shortening. No need to stir!
Return to oven and bake for 12-15 minutes, or until brown. |
This recipe for Bigmama’s Cornbread Dressing is from