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Laffoon's Cornbread dressing Recipe

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This recipe for Laffoon's Cornbread dressing is from Our 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:  
2 10in skillets of cornbread
12 chicken bullion cubes
12 cups of water
3 finely chopped onions
3 finely chopped stocks of celery
5 boiled eggs
6 raw beaten eggs
1 tbs sage
1 tbs poultry season
1 tbs sugar
1 stick of butter
Optional: 2 packages stove top stuffing season mix
Directions:
Directions:
Bake cornbread and let sit overnight.
Add 12 cups of water to large pan and bring to a boil.
Add 12 bullion cubes to water and dissolve.
In a very large bowl, crumble up cornbread. Also add 3-4 leftover biscuits, rolls, bread heels, or add the stove top stuffing.
Saute onions & celery with stick of butter until soft.
Pour hot broth over cornbread, stir and let soak up about 5 minutes.
Add onions & celery.
Add beaten raw eggs.
Add sage, poultry season, and sugar.
Chop up and add boiled eggs.
(mixture should wet, but not have water standing)
Pour mixture into 2 11x9 pans.
Bake 40 - 60 minutes at 350º. (You want the top to be brown)
Number Of Servings:
Number Of Servings:
2 11x9 pans
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
This recipe is pretty flexible. You can add sausage, canned chicken or rotisserie chicken for additional flavoring.

 

 

 

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