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

Granny's Cornbread Dressing Recipe

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This recipe for Granny's Cornbread Dressing is from The Edna Muther Family 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 9x13 dish of baked corn bread
3 loaves of dry French bread cut into cubes (toast)
5 c. chicken broth
2 large onions chopped
8 T. butter
1 celery stalk chopped
5 eggs beaten
1 tsp.. baking powder
5 c. chicken stock
1 tsp.. marjoram
1/4 tsp.. thyme
1/4 tsp.. sage
1 tsp.. Creole seasoning
Pepper
Cayenne pepper to taste
Salt
1 can cream of chicken soup
Milk
1/2 c. fresh parsley chopped
Directions:
Directions:
Crumble cornbread and French bread into 1" pieces.
Heat 4 T.butter and 1/3 c. water in large skillet.
Add onion and celery and cook until tender and water evaporates.
Combine cornbread and bread crumbs and add to pan.
Stir and remove from stove to cool a little.
Mix eggs and baking powder, then add to dressing.
Add all seasonings, chicken broth, and cream of mushroom soup
Stir and add fresh parsley.
Mixture should be moist, add a little milk if needed
Place into 2 9x13 baking dishes
Bake 350º 45 minutes or until done.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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