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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Mueller/Bilberry Family & Friends Cookbook Project, 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:  
5-6 lb. Hen or Roaster Chicken
Carrots, Celery, Onion, Bay Leaf and Seasoned Pepper

Cornbread:
3 cups Martha White Self Rising Corn Meal with Hot Rize
1 1/2 cups Buttermilk
2 tbsp. Bacon Drippings

Dressing:
2 large Yellow Onions
1 large bunch Celery (4 cups)
16 oz. Pepperidge Farm Herb Seasoned Stuffing Mix
4 pans Cornbread
1 bunch Green Onions
6-8 hard boiled Eggs
4 tsp. Poultry Seasoning
2 tsp. Sage
2 tsp. Seasoned Pepper
Salt and Pepper
Directions:
Directions:
Cook hen in water with carrots, celery, onion, bay leaf, salt and seasoned pepper. Debone cooked chicken and save broth.

For cornbread, combine corn meal, buttermilk, and bacon drippings. Cook in cast iron skillets. Rub skillet with bacon drippings; heat in oven. The mixing of the cornbread is important. Don't do it too early, or it will start to rise. Do it right before you pour it into your skillet - should be the consistency of a medium pancake batter. Bake at 425º for 20 minutes.

In large skillet, sauté chopped onion and celery with 1 stick of butter. In large bowl, combine onion/celery mixture, eggs, green onions, crumbled cornbread, stuffing mix and seasonings. Initially add 11 cups of broth. After dressing sits overnight - add about 5 more cups of broth. Bake at 350º for about 45 minutes.

 

 

 

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