Cornbread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 quart slightly dried french bread cubes
1 quart crumbled cornbread, dried
1 quart crumbled biscuits, dried
1 cup chopped onion (with ¼ cup green onion)
1 cup chopped celery
¼ cup chopped parsley (I pulse a couple of times in the food processor)
1½ teaspoon rubbed sage
1 teaspoon salt
1 teaspoon pepper
2 to 4 cups turkey broth
½ cup melted butter
2 eggs, lightly beaten
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Directions: |
Directions:Preheat oven to 350º
Spray 9" X 13" pan with Pam
Bake 45 minutes, or until brown
I use my mother's cornbread and biscuit recipes (also included in this book). Both can be baked ahead.
Melt butter in heavy skillet; add vegetables to soften; set aside. This can be done ahead of time and stored in a ziplock bag in the refrigerator, or even the freezer until needed.
Combine bread, cornbread, biscuits, vegetables, sage, salt, and pepper in a large stockpot. Toss to evenly incorporate all ingredients.
Add broth, butter, and eggs.
Mix well, but lightly to avoid it becoming a soupy mess.
The mixture should be very moist, but the broth amount will depend on the dryness of the breads, and even the weather.
Transfer the mixture to the prepared pan; bake.
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Number Of
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Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:30 minutes for veg, 15 to combine |
Personal
Notes: |
Personal
Notes: My grandmother, aunts, cousins, and strangers on the streets of Denison, TX probably had versions of this dressing roasting in their turkeys or in pans in the oven, every Thanksgiving and Christmas, at least until mixes and shortcuts became common. it is a classic Southern recipe. I couldn't quite embrace the addition of giblets, but there were those who loved it...
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