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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Old-fashioned cornbread dressing Recipe

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This recipe for Old-fashioned cornbread dressing is from Garden Valley Relief Society Cookbook 2018, 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:  
Chicken
corn bread
8 slices of white bread (can be stale)
1 stick of butter
1 small onion
2 ribs of celery
1 can cream of chicken
1 quart of broth
3 eggs
1 tablespoon of sage – rubbed salt and pepper
Directions:
Directions:
1. Boil chicken until it is falling bartender.
2. Meanwhile make 8 inch square or round pan of cornbread. Jiffy works great! (These two things can be done ahead of time and be frozen and prep for the holidays.)
3. Combine corn bread and 8 slices of white bread in a bowl in large skillet melt butter. Sauté chopped onion and chopped celery until tender.
4. Add can of cream of chicken soup and simmer until smooth. Add this mixture and broth to the breads.
5. Add 3 beaten eggs, 1 tablespoon of sage, salt and pepper and chicken.
6. Bake for 45 minutes to an hour until brown in a 9 x 13 pan.
Personal Notes:
Personal Notes:
This is my grandma's recipe

 

 

 

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