Ingredients: |
Ingredients: CORNBREAD--
3 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 t. soda
2 eggs
2 cups buttermilk (if batter is too thick, add more buttermilk or water)
4 T. oil
DRESSING--
Cornbread (from above)
1 medium onion, chopped
2-3 stalks of celery, sliced
4-5 T. rubbed sage (or to taste) - NOT powdered sage
2 eggs
4-6 slices of bread (sandwich)
Salt and pepper to taste
4-6 cups chicken broth (cook whole chicken in salted water and 1 or 2 chicken boullions)
|
Directions: |
Directions:Preheat oven to 475-500º for cornbread. Lower to 400º to cook dressing. Cornbread--combine all ingredients and pour into 2 heavily greased pans (I use 2 9-inch iron skillets). Cook approximately 15 minutes or until they are brown and crusty on the bottom. Dressing--In LARGE mixing bowl, crumble cornbread. Don't put all of it in at the beginning--the amount you will need depends on the amount of broth you have from cooking the chicken. Start adding the broth (saving some). Add the eggs, slices of bread that has been torn into small pieces, onions, celery, and sage. Add sage a spoonful at a time, tasting until you have the right amount. Add salt and pepper to taste. The mixture should be a little thinner than a cake batter. At this point, you can add more broth or cornbread until you have it at the consistency you want. Pour into greased (or Pam) baking dish (I use 9x13 or larger). Bake for 45-60 minutes. |
This recipe for Chicken Dressing is from