"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cornbread Dressing Recipe

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This recipe for 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:  
Aunt Ellen

Category:
Category:

Ingredients:  
Ingredients:  
6 c prepared cornbread, torn into pieces, and staled
4 c French bread, cubed and staled
3 c chicken broth
2 c whole milk
2 c celery, diced
2 c onion, diced
3 T minced fresh sage
3 eggs, beaten
½ c minced fresh parsley
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 375º. Coat a 3 qt baking dish with nonstick spray.

Combine both types of bread, broth and milk in large bowl, folding gently by hand to incorporate. Let stand about 3 minutes. Sauté celery and onion in butter in a skillet over medium-high heat, 3 minutes. Add sage and cook for 1 minute.

Add celer mixture, eggs, parsley, and seasonings to bread mixture. Mix well, then spoon dressing into the prepared baking dish.

Bake 45-60 minutes or until lightly browned.

Keywords: #Holidays;#Thanksgiving

Number Of Servings:
Number Of Servings:
10 cups
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
I typically make the Jiffy cornbread. Not sure how necessary this step is - but it definitely takes awhile to get the cornbread and French bread a couple days to dry out. You can put it in a low oven (250º) for a couple hours to expedite the process.

 

 

 

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