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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Mama Hilda's 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 pack chicken gizzards
1 container chicken livers
2 bay leaves
1 celery stalk
1 onion quartered
2 c. onions chopped
1 bell pepper chopped
2 c. celery chopped
1 tbsp. poultry seasoning
1/2 tsp. sage
1 tsp. salt
1 tsp. pepper
bunch of parsley chopped

CORNBREAD:
2 c. self rising yellow cornmeal
1 c. self rising white flour
2 eggs
2 c. milk
2 tbsp. vegetable oil
Directions:
Directions:
Boil chicken gizzards, liver, turkey neck until soft. Add salt and pepper. When cool, chop liver and gizzards. Set aside. Save water for later.

Chop vegetables. Set aside.

Make cornbread by combining whisked eggs, milk and vegetable oil. Add the cornmeal and flour. Combine well. Pour mixture into baking pan, bake until brown at 400º.

When cool crumble cornbread into a big bowl. Add vegetables, chicken & livers, poultry seasoning, sage, salt and pepper, add stock. If more stock is needed add a can of store bought chicken stock. Mix well and pour onto a baking pan. Dab top of mixture with melted butter before baking. Bake at 375º until brown.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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