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

Southern Cornbread Dressing Recipe

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This recipe for Southern Cornbread Dressing is from The Tulip Bugher Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boxes of Martha White Texas style cornbread
1 large bag of Pepperidge Farm herb stuffing
1 large of Pepperidge Farm original stuffing
10 cans of Swanson chicken broth
1 tsp paprika
3 tbsp poultry seasoning
3 Bunches of celery, chopped
4 sticks of butter,
1 egg
Directions:
Directions:
Prepare the cornbread for the instructions on the box, put to the side and let cool. Dice all the celery and the onions and saute them in lots of butter in a pan until they're soft and the onions are clear. Break up the cornbread and put in a bowl and in the two bags of stuffing and sauteed vegetables to mix together. Add poultry seasoning to taste around maybe 3 tablespoons. Add in one raw egg . Start putting in the chicken broth 1 can at a time and mix all together until it's kind of "soupy" that's how it's supposed to be. Sprinkle paprika on the top of for decoration. Bake in the oven uncovered on 350 for 1 - 1 1/3 hours till it looks right.
This should make up one big pan 11x15.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 - 45 minutes

 

 

 

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