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JOYCE'S CORNBREAD DRESSING Recipe

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This recipe for JOYCE'S CORNBREAD DRESSING is from The Ronemous Family Cookbook Project, 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:  
Granny Craft Cornbread (one (if thick) or two ten-inch pans)
Yellow Onions (one large, chopped fine)
Celery ( 6-8 stalks, chopped fine)
Dried Sage or Poultry Seasoning
Dried Parsley
Salt and Pepper
Chicken Broth
Eggs
Butter
Directions:
Directions:
Prepare the cornbread, cool and crumble.

Saute the celery and onions in a little butter until the onions are beginning to be translucent and the celery starting to be soft. Pour into cornbread mixture, shake a generous cover of dried parsley and mix throughly. (Side note: adding the parsley helps you see if you have mixed it well!)

Season well with salt and pepper and mix.

Season lightly with dried Sage. Sage is tricky because it goes from "can't taste it" to too much really quickly. Mix well, and if you can barely taste it, you probably have enough. Poultry seasoning is milder and usually contains a bit of garlic.

Add chicken broth and stir well. You are trying to take it from crumbled cornbread to a batter - so be generous. Retaste for seasoning - the black pepper is especially nice - and try and resist adding too much sage. The mixture should be thick and pourable. Taste one final time, adjust, and then add 2 - 3 eggs. The eggs will give it lift and allow it to be cut in squares.

Butter or Pam shallow baking dishes or tins and spoon the mixture in and smooth out.

The family's recipe's seasoning are pretty basic, but also nice with roasted red peppers, jalapeños, cooked sausage crumbles, etc.

Cook in a 350º oven at least 30 minutes until the edges are brown.

 

 

 

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