"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CornBread Dressing Recipe

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

Contributor:  
Contributor:  
Karen Rose

Category:
Category:

Ingredients:  
Ingredients:  
12 slices white bread
6 raw eggs
4 boiled eggs
9 c. hot chicken broth
1/4 c. bacon grease
2-4 T. rubbed sage
1 T. salt
1/4 tsp. pepper
1 1/2 c. onions (chopped)
1 1/2 c. celery (chopped)
1 1/2 c water
2 pans hot cornbread

Directions:
Directions:
Simmer 6-7 minutes 1 1/2 c. onions (chopped), 1 1/2c celery (chopped), 1 1/2 c water

Break hot cornbread into pieces in a large bowl. Add 6 slightly beaten eggs. Pour in celery and onion mixture. Add pinched up bread slices. Stir in broth,bacon grease, sage, salt and pepper. Add chopped boiled eggs. Add more sage, salt and pepper to taste.

Spray or grease 9x12" baking dish and bake on 350 30-40 minutes. I usually add some chicken broth on top until soupy and usually have to cook a little longer (top browned and little firm to the touch)

 

 

 

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