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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Southern Dressing Recipe

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This recipe for Southern Dressing is from The Haase / Buente 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:  
One recipe of Southern Cornbread (under Breads)
1 large loaf of cheap white bread
8 tbsp butter
2 onions, chopped
4 - 6 stalks celery, chopped with leaves
1/4 cup parsley, chopped
1 tsp Italian seasoning
1 tsp thyme leaves, dried (or 2 - 3 tsp fresh)
1/2 tsp ground sage (1 1/2 tsp of fresh if available)
1 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
Poultry drippings
Poultry stock as needed (from boiled, unused parts e.g. neck, etc.)
Directions:
Directions:
1. Spread white bread out to dry overnight, turning at least once prior to using.
2. Into a large container, crumble cornbread and cut white bread into cubes.
3. Melt butter in a large skillet. Add onion, celery and parsley and saute until tender. Add to the crumbled breads.
4. Add all seasonings to the mixture above. Then add the eggs, the poultry drippings, and stock. The mixture should be very wet, but not dripping. If additional liquid is needed add either water, or canned stock.
5. Grease two large baking pans (9 X 13 and a 7 X 11 usually works). Loosely add the mixture to the two pans.
6. Bake in a preheated 400º oven for 40 - 50 minutes, or until well browned and set.

 

 

 

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