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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from The Bryant-Snure 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:  
Cornbread, crumbled
Equal amounts of Pepperidge Farm stuffing mix or dried bread, crumbled
2 eggs, hard boiled, mashed with a fork into small pieces
About 1/2 cup water
Sage to taste (about 1 tsp.)
Salt and pepper to taste
Chopped parsley
Chopped water chestnuts
1 cup of chicken or turkey broth
Directions:
Directions:
Crumble the cornbread into a bowl and add stuffing mix or bread. Can use saved bread dried to croutons I the oven. Add the crumbled eggs. Cook the celery and onion in the water until soft and then add. Add parsley and water chestnuts, and season with sage, salt , and pepper.
Add broth and hot water to mixture until it is moist but not soupy. Bake in a casserole dish at 350º F for about 30 minutes.
Preparation Time:
Preparation Time:
45-50 minutes
Personal Notes:
Personal Notes:
Carla Bryant's family recipe, from her mother Helen Dotson and grandmother Lena Sitton. This was first written down in Carla Bryant's 1994 cookbook.

 

 

 

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