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Aunt Meah’ Cornbread Dressing Recipe

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This recipe for Aunt Meah’ Cornbread Dressing is from Booth Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole cut up chicken
2 quarts water
Salt to taste
6 bouillon cubes
1 1/4 cups Martha White self rising cornbread mix
1/4 cup self rising flour
5 eggs
About 1 cup Buttermilk
7-8 slices of toasted white bread
1 stick butter
1 finely cut up onion
Celery (amount you want) cleaned and cut up
A couple of green onions cut up
1 tsp Sage seasoning
1 tsp Poultry seasoning
Garlic powder, onion powder, salt and pepper to taste
Directions:
Directions:
Boil chicken in water , bouillon cubes and salt
When done take chicken off bone and tear apart
Keep the water for dressing
Make the cornbread Mix cornmeal, flour , 1 egg and
buttermilk. Pour in preheated iron skillet and bake 400 degrees
for about 20 minutes or until done
When cool tear apart and mix with toast pieces
Boil 3 eggs and cut up
In a saucepan melt butter and add all chopped vegetables.
Cook until tender
Combine cornbread, toast, cooked vegetables, boiled eggs
and cut up chicken. Add seasonings and 1 raw egg
Mix all together while slowly adding chicken broth
Add until you have a thick soup consistency. You do not want it dry
Pour in baking dish and bake 350 degrees for 45 minutes
I cover for first 30 minutes then take off foil for remaining time

 

 

 

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