"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lout


1 lg. Chicken- fryer
1 pkg. Chicken Gizzards
1 pkg. Chicken Livers
Prepared Cornbread
2 lg. Onions- chopped
1 stalk Celery- chopped
8 Eggs- raw
3 or 4 Eggs- hard boiled
Salt and Pepper

Cut up fryer with gizzards and livers and boil together with plenty of water to create broth. Reserve broth for later use.

Mix in a large dishpan; add cornbread, broth, onions, celery, raw eggs, salt and pepper. Add de-boned chicken and fold in mixture.

Remove the giblets and chop up for giblet gravy. Use chicken broth from boiled chicken.

Take a cup or two of raw dressing and add to giblet gravy. Chop up 3-4 hard boiled eggs and add to gravy. Add salt and pepper to taste.

Add cornstarch to make a little thicker if desired... Bake at 350 for 1 hours or until center is set. Serve with fresh made cranberry sauce..

Personal Notes:
Personal Notes:
Aunt Bobbie says "I use 8" iron skillets to make 3 batches of cornbread...4 to 5 if making a large amount."

"So good it will make you want to slap your mama"- Barbara Lout.




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