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Cornbread Dressing Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 box Jiffy cornbread mix
2-3 slices of day old bread
4 Tb butter, melted
½ onion, chopped fine
3 stalks of celery, chopped fine
Salt, pepper to taste
1 tsp sage
1 tsp basil
1 raw egg
2 cans chicken broth, hot, but not boiling

Directions:
Directions:
• The day before serving, prepare one pan of Jiffy cornbread mix (according to box) and toast 2-3 slices of day old bread.
The harder the toast is the best, so let it sit out and dry out overnight.
• The day of preparation, tear up toast and cornbread in small pieces and place in casserole dish.
• Melt (4 Tb) butter, sauté ½ onion and 3 stalks of celery until translucent.
• Add salt, pepper, sage, and raw egg to bread mixture then add onion/celery mixture.
• Slowly pour very hot chicken broth onto bread mixture, and allow to cook uncovered at 350º for 30 minutes.
• The dressing will be very soupy at this point, but will dry out as it cooks.
• Using a potato masher, mash dressing after 20 minutes of cooking.
• Allow to continue to cook (30-45 minutes total).

Yields: 4 or 5 servings. For a larger group, double the recipe and use a
13 x 9 pan, but add chicken broth slowly, as needed. You may not need 4 cans, so add
as you feel necessary for the desired moistness.

Personal Notes:
Personal Notes:
For a larger group, double the recipe and use a 13 x 9 pan, but add chicken broth slowly, as needed. You may not need 4 cans, so add as you feel necessary for the desired moistness.

 

 

 

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