Cornbread Dressing Recipe
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Ingredients: |
Ingredients: Sauté in 1/2 cup of butter: 1 cup green pepper chopped 2 cups celery chopped 1 medium onion chopped 2 bunches green onions chopped
Mix in a large bowl: Crumbled cornbread using included recipe for "Cornbread" I use stone ground cornmeal for dressing. 14-16 oz Pepperidge Farm Herb Stuffing Mix 2 tsp Turkey Spices ("Williams Sonoma" OR substitute with chopped fresh herbs e.g. Basil, Rosemary, Sage, Thyme) 1 tsp fresh basil chopped 1 tsp Poultry Seasoning 2 tsp pepper 1 tsp Italian Seasoning 2 Tbs Fresh Parsley (OR 1 Tbs dried) 1 Tbs Chicken Base ( i"Better Than Bouillon" in a jar) 6 eggs well beaten 1 can Condensed chicken soup 2 cartons (32 oz each) Turkey Stock (Or juice from cooked turkey)
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Directions: |
Directions:: Mix cornbread, sautéed mixture, and all remaining ingredients together in a large bowl. Adjust seasoning and turkey stock . Add salt to taste. Get folks to taste for opinions! When perfect, spoon into a lightly sprayed casseroles. It takes one large (13 X 9) and one small (9 X 9). Cook at 350 degrees for about 1 hour and 15 min (50 min for smaller dish)
Serve with Ms Effie's gravy for a real sensation! |
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Number Of
Servings:Makes 16 cups or 4 quarts |
Preparation
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Preparation
Time:3 hours |
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Personal
Notes: Traditional Family Recipe Everybody wants dressing or stuffing "like mom makes" so the recipes vary widely! When you attempt getting a recipe, you may find no one actually put a pen to paper. Most folks, including me, vary it somewhat each time I make it. This recipe is what I could glean from Momoo (followed by numerous phone calls) and one that was published in SOUTHERN LIVING - November 1998 on p. 175. Of course my grandmother had no access to stuffing mix or cartons of turkey stock so this recipe is easier to make. I do recommend the homemade cornbread with stone ground meal as I believe it makes a big difference in the texture and taste. Love to all, Mimi
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