"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cornbread Dressing Recipe

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

Contributor:  
Contributor:  
Johnnie Carlisle

Category:
Category:

Ingredients:  
Ingredients:  
1 hen
1 large pone cornbread
6 to 8 slices of bread toasted or leftover biscuits, rolls or french bread
1 stick butter
3 to 4 cups of chopped onions
3 to 4 cups of chopped celery
chopped bell pepper optional (I don't use it)
6 to 8 eggs
Salt & Pepper (lots of black pepper)
Poultry Seasoning Optional (Sprinkle very sparingly or not at all)
Broth
1 bunch of green onions chopped
chopped dark meat

Directions:
Directions:
Boil chicken 2-1/2 to 3 hours until tender.Crumble cornbread, and mix with crumbled bread, add broth and mix well. Add slightly beaten eggs, along with onions and celery that have been sauteed in butter, salt and pepper and more broth. Mix well. Add chopped dark meat and chopped green onions last. Save enough broth to make giblet dressing. Can be made and frozen or refrigerated.
Bake at 350 covered for the first 30 minutes. Remove cover and continue cooking until it browns.

Personal Notes:
Personal Notes:
I take the breast and make chicken salad.

 

 

 

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