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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from OUR FAMILY RECIPES, 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 pkg Martha White yellow cornbread mix (cook as directed)
1 cup (maybe more) celery, chopped
1 medium white or yellow onion, chopped
sage to taste
4 eggs (2 hard boiled, 2 raw)
salt and pepper
1 carton chicken broth
1 can of cream of chicken soup (optional)
Directions:
Directions:
Crumble corn bread in large mixing bowl. Add sage, salt and pepper to taste. Mix completely. Add onions and celery. Add 2 raw eggs. Chop hard boiled eggs and add to mixture. Add enough broth to texture desired. Mix well.
I just add amount of ingredients to Grandpa's taste.
Bake at 350º for about an hour.
Personal Notes:
Personal Notes:
You can cook cornbread a couple of days ahead and store in refrigerator. You can prepare dressing a day ahead, refrigerate over night, and bake day of.

 

 

 

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