"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pamela Lick


two pans of dry cornbread
6 stalks celery
1 large onion
2 eggs
2 eggs(hardboiled)(optional, I don't use them, I
sometimes make 1 pan with and 1 without)
4 cups chicken broth (approximately two cans
although homemade is better)
salt, garlic salt and pepper to taste
1 tablespoon sage
2 teaspoons poultry seasoning
1/2 cup butter (1 stick)

Preheat oven to 350F.
Finely chop celery and onion, and in a skillet melt butter being careful not
to scorch and add chopped vegetables. Cook until
vegetables are barely tender, but don?t over cook.
Crumble cornbread into a large bowl. Pour half
of chicken broth over cornbread and stir. Add salt,
pepper, sage, and poultry seasoning to cornbread.
Add cooked vegetables and stir until mixed well.
Taste the dressing and add anything you think
necessary. Add 2 eggs. Add additional chicken
broth if needed to make the dressing very moist. It
should be almost soupy. Pour ingredients into
baking dish.
Cook uncovered for about 30-40 minutes in
preheated 350?F oven until the top of the dressing
is brown. The inside should be moist but not
runny. Do not overcook

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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