Click for Cookbook LOGIN
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Ceola Southern Cornbread Dressing Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Ceola Southern Cornbread Dressing is from The Bobo Family 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:  
Pan Cornbread (Crumbled) {See Cornbread Recipe}
4 lbs chicken quarters
5 quarts of water or 4 Boxes of Chicken Broth
1 1/2 cup Onions (Chopped)
1 1/2 cup Celery (Chopped)
2 Tsp Salt
1 Tsp Pepper

1 lg can Cream Chicken Soup
1 sm can Cream Celery Soup
3 Eggs (Mixed)
1 Tsp Sage (To taste)
1 Tsp Salt (To taste)
1 Tsp Black Pepper (To taste)
Directions:
Directions:
Prepare Cornbread and crumble to grain consistency. Reserve 1 cup of cornbread.

Preheat Oven 365.
Boil the chicken, vegetable, (water or broth), salt and pepper until well done.
Place the colander over a large bowl and pour the vegetable/chicken mixture to separate the mixture and the broth.
Remove the chicken from the bone and dice in medium size pieces and place in a separate bowl.

In a mixing bowl add 2 cups of cornbread mix and pour in 2 cups of broth, mix well. Alternate adding cornbread and broth 1 cup at a time until you have use all of it and it has the consistence of cornbread mix.
Mix in the 3/4 of the Cream of Chicken then add 3/4 of the Cream of Celery.
Mix eggs to some broth and pour over the cornbread mix.
Add the reserved cornbread mix and remainder soup mix as needed.
Mix well and add the vegetables 1/2 cup at a time (your desired amount) and mix well.
Add sage, salt and pepper to your desired taste
Optional: Add a couple of drops of yellow food color to give it a richer look
Optional: Mix in the chopped chicken.
Pour into a large baking pan and bake at 365 for 35 +/- minutes (until golden brown around the edges and the center is slightly jelled.
Allow to cool for 10 to 15 minutes to allow the center to set
Serve with Chicken or Turkey

Meat Version - Broth Option
Rinse chicken. Boil chicken, onion, celery, salt and pepper (+/-). on medium/high in 5 quarts of water for 45 minutes to 1 hour or until done;
Non-Meat Version - Broth Option
Boil vegetables in Chicken Broth until they are soft
Number Of Servings:
Number Of Servings:
12 to 16
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This was my mothers famous recipe, she was the oldest of 11 children and was the cook of the family. She would take it to my grandmothers every Thanksgiving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

87W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!