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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CORNBREAD DRESSING Recipe

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This recipe for CORNBREAD DRESSING is from OUR TIME 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:  
1 medium sized pan of cornbread - broken into crumbs
4 slices toasted bread - torn into small chunks
3 stalks celery - finely chopped
3 onions - chopped
1 bunch parsley - chopped
6 eggs, lightly beaten
1-2 quarts chicken stock
½ cup melted butter
Fresh sage
Salt & pepper
Directions:
Directions:
* Preheat oven to 350º
* Mix crumbled bread chunks and cornbread crumbs with stock
* Be sure to add enough stock so the mixture will not be stiff
* Add eggs and remaining ingredients
* Season to taste with salt, pepper, and sage
* Bake for one hour or until brown on top
Personal Notes:
Personal Notes:
- In Texas, we don't stuff birds. The dressing gets baked in a separate dish as an accompaniment.

 

 

 

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