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Mother's Cornbread Dressing Recipe

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This recipe for Mother's Cornbread Dressing, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grace Holland

Category:
Category:

Ingredients:  
Ingredients:  
2 large pans of stale cornbread, crumbled (more or less)
8 slices white bread, dried out in oven, crumbled (more or less)
2 tbsp poultry seasoning (or to taste) (Spice Islands if you can get it)
1/2 tsp sage
1/4 tsp celery seed
white pepper

Add: 2 eggs, beaten
pre-cooked diced celery and onions with water (1 onion and 4 or 5 stalks of celery with good tops)
Add broth to moisten to desired texture

Add: 2 or 3 boiled eggs, chopped
sliced water chestnuts and/or toasted sliced almonds may be added



Directions:
Directions:
Mix and bake in roaster or baking dish at 350 degrees for approximately 1 hour. Edges should be browned and middle should be set.

Personal Notes:
Personal Notes:
This is Mother's basic dressing recipe. I always make more because we like to have it leftover and some to put in the freezer. Mother's was the best dressing I ever had.

 

 

 

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