"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from Greenway Baptist Church 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!

Contributor:  
Contributor:  
Betty Risden

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1/4 cup margarine or butter
2 tbsp. fresh snipped sage (or 2 tsp. dried sage, crushed)
1 tsp. poultry seasoning
1/4 tsp. pepper
2 beaten eggs
5 cups cornbread, cut in 1/3" cubes
4 cups dry bread cubes
1 1/2 - 2 cups chicken broth

Directions:
Directions:
Cook celery and onion in a large skillet in margarine or butter over medium heat until tender about 5 minutes. Remove from heat and stir in the sage, poultry seasoning and pepper. Combine eggs, celery mixture, cornbread and bread cubes in an extra-large bowl. Stir in enough of the chicken broth to moisten. Use 3 cups dressing to stuff Turkey rolls. Bake the remaining dressing, covered in a greased 1 1/2 quart casserole dish at 350 about 40 minutes or until stuffing reaches 165.

Makes about 8 cups.

Note: This recipe makes enough dressing to stuff two turkey breasts and still have enough to pass at the table. If you'd rather serve the dressing with a roasted turkey, bake the entire amount in a 2 quart casserole as directed. The entire recipe yields about 10 - 12 side-dish servings.

 

 

 

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