"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dressing Recipe

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This recipe for Dressing, by , is from CHEESE GRAVY & OTHER FOOD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Killian

Category:
Category:

Ingredients:  
Ingredients:  
Make cornbread using whatever recipe you normally follow. When freezers became popular cooks would put uneaten cornbread and rolls in the freezer. When they were ready to make dressing they would take it out and let it thaw. This was the dry ingredients ready to use to make dressing.
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried poultry seasoning
salt and pepper to taste

Directions:
Directions:
Prepare a batch of cornbread according to package directions. Adding old buns or rolls is part of the process. Usually not more that 1 cup. Cool and crumble.

Preheat oven to 350 F. Grease one 9x13 inch baking dish. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, crumbled corn bread (as well as leftover rolls, etc.), eggs, chicken stock, poultry seasoning and salt and pepper to taste; mix well. If it doesn't seem wet enough add more chicken stock. Place into prepared dish and bake at 350 F for 30 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
The key to successful dressing is chicken stock. If it is on the dry side add chicken broth

I remember seeing quarts of dressing come out of my Grandmother Martha's freezer. She would make it ahead of time and freeze it. Grandmother always sent you home with a quart so you didn't have to make it along with jars of homemade jelly or pear preserves.

I remember exploring around her house and there were always boxes and boxes of jars with lids in the pump house. She used paraffin wax to seal her jelly and jams with.Today because of possible mold contamination, paraffin or wax seals are no longer recommended for. any sweet spread, including jellies.

 

 

 

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