"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Thanksgiving Dressing Recipe

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This recipe for Thanksgiving Dressing, by , is from SOCIAL EATING, 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!

Kim Lyle


Self Rising Cornmeal
Bread - 4 slices
Poultry seasoning
Salt and Pepper to taste
Cream of Chicken soup
Chicken or Hen
Chicken Broth

Make 2 pans of Cornbread. Mix 5-6 Cups Self-rising Cornmeal. Add 1/4 cup of sugar, 1/4 cup of flour, 4-5 eggs, and add milk to thick creamy consistency. Bake at 400 for about 20-30 minutes. Cool and crumble in a large bowl.

Saute 2 cups chopped celery and 2 cups chopped onion in butter. Add to crumbled cornbread mixture. Toast 4 slices of white bread. Add to crumbled bread mixture. Add a few dashes of poultry seasoning, salt, pepper, parsley and cayenne pepper. Set overnight in refrigerator.

Boil Chicken in pot with lots of water, Add salt and pepper. Can add extra celery and onions for flavor. Cook until done. Cool and de-bone saving broth.

Remove Bread mixture from refrigerator. Add about 2 cups chopped chicken. Stir in chicken broth until desired consistency. I like mine a little dry. Put in cooking dish. Bake at 350 for about 1 hour.

Gravy for Dressing -

Saute 1/4 cup of each, celery and onion. Push to side. Add 2 Tablespoons of Flour, brown. Add 1-2 cups broth and celery onion mixture. Sir in a few tablespoons of raw dressing add 2-3 chopped boiled eggs. Simmer

Personal Notes:
Personal Notes:
This is a combination of both mother's dressing. (Annette French and Dottie Lyle)




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