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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Owens

Category:
Category:

Ingredients:  
Ingredients:  
1 cake cornbread (recipe included), 1-2 days old
3 biscuits, 1-2 days old
3/4 stick butter
1 onion, diced
6 stalks celery, diced
2 cooked chicken thighs, meat shredded
4-5 cups chicken broth, stock, or turkey drippings
2 tsp poultry seasoning
Pepper to taste

Cornbread Ingredients:
1 1/2 cups self rising cornmeal
1 1/2 cups buttermilk
1-2 eggs
2-3 Tbsp shortening, bacon grease, or butter

Directions:
Directions:
For cornbread, place 8-10 inch cast iron skillet into oven while it preheats to 400 F. If using shortening or bacon grease, go ahead and put that into the skillet in the oven so it will be hot. If using butter, wait until almost ready to put cornbread in skillet, or it will burn. Mix cornmeal, buttermilk, and egg just until incorporated, do not over mix. Remove skillet from oven and swirl the oil to coat all sides. Pour half of the hot oil into cornbread mixture and stir briefly, then pour mixture into hot skillet. Oil will bubble up around sides. Bake for 20-25 minutes or until knife inserted in center comes out clean.




For dressing, preheat oven to 425 F. Use cornbread and biscuits that are preferably at least one day old, not fresh. You want them to be dry to soak up all of the flavor. Melt butter in cast iron skillet over medium heat, then add onions and celery. Saute onions and celery in butter until very soft and somewhat browned, 15-20 minutes. Crumble cornbread and biscuits to a medium consistency, not very fine, but not coarse either. Your crumbles should be about the size of playing dice or smaller, but not all a uniform size. Add celery and onions and shredded chicken to crumbled cornbread mixture and add chicken broth or drippings a little at at time until until it reaches a very soggy consistency, but not liquidy or runny. You may need more broth if your cornbread and biscuits are especially dry. Add poultry seasoning and black pepper to taste, add salt if needed. Taste and adjust seasonings to your personal preferences. You want the taste to be the same as you would desire in the finished product. Once the taste is to your liking, spread into large cookie sheet (for thinner dressing) or 9x13 baking dish (for thicker dressing) and bake at 425 F for 15 minutes (20 minutes for 9x13), then reduce heat to 375 and bake an additional 15-20 minutes (20-25 for 9x13), or until edges and top are golden brown and center does not jiggle when you shake the pan. Allow to cool for 10-15 minutes for dressing to set up. Cut into squares and serve with turkey or chicken and gravy.


Personal Notes:
Personal Notes:
This is my great grandmother's recipe (we called her Granny), and she taught this recipe to my Grandmother, who taught it to my Mom, who taught it to me. Our family has made this recipe every year for Thanksgiving for generations.

 

 

 

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