Cornbread Dressing Recipe
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Ingredients: |
Ingredients: 4 large chicken thighs
2 c onions, chopped
2 c celery, chopped
3 pkgs cornbread mix, baked, cooled and crumbled
2 c red and gold bell pepper, chopped
Reserved chicken stock
3 eggs, beaten
Butter
3 t baking powder
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Directions: |
Directions:Boil, cool, debone, and chop chicken (reserve stock). Make cornbread using southern egg recipe of Martha White Cotton Pickin' Cornbread mix. Sauté onions, bell pepper, and celery in olive oil. Crumble cooled cornbread and mix with chicken and vegetables. Add chicken stock to cornbread mixture to get the consistency of cornbread batter. Season with salt and pepper. Add eggs and baking powder. Place in an 11X17 baking dish or 2 9X13 dishes. Place pats of butter on top. Bake uncovered at 350º for 45 minutes or until done through. |
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Notes: |
Personal
Notes: This is another very special family recipe. There were three Aunt Connie secrets to making this correctly. One was to treat the cooked, crumbled cornbread like it was cornmeal making cornbread. Another was to add baking powder, and the final one was to not use poultry seasoning or sage.
Grammy B would only use Martha White Cotton Pickin' Cornbread mix. Susan adds a bunch of chopped green onions. Grammy B and Aunt Connie never froze the dressing; the ingredients were combined right before baking, but it does freeze and reheat well.
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