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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from ANN'S (NANA) FAVORITE 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:  
cornbread that has been crumbled
onion
celery
chicken broth
1-3 eggs
poultry seasoning
sage
pepper
salt

Directions:
Directions:
I cook my cornbread a few days ahead of time and let sit out to dry.

Crumble cornbread. Boil broth, celery and onion until soft. Let cool. (This is a step that I added so no one would be picking out the vegetables. I put the broth and vegetables in the blender and puree). Pour mixture over cornbread. You will need to add more broth until all the cornbread is stuck together and moist. Season to taste. I keep tasting until I get it the way I want. Add eggs and mix well. The amount of egg is dependent on how much dressing you are making. You want the dressing very moist but not dripping with liquid. Pour into greased baking pan and bake at 350º for about 30 minutes. The dressing should be firm, (not hard) and brown.

Personal Notes:
Personal Notes:
My Aunt Mary Blanset's mother gave me this recipe before I married. She never measured. I can never make enough.

 

 

 

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