"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Johns
Added: Sunday, September 24, 2006


4 1/2 pounds cornbread crumbs
1 1/2 pounds dry bread cubed
1 oz. salt
1 t.pepper
1 oz. sage
6 oz. chopped onion
12 oz. chopped celery
6 hard cooked eggs (if desired)
1 pound butter or margarine
2 1/2 quarts chicken stock
6 eggs beaten

Mix both breads together and add salt, pepper, and sage. Mix all together.
Saute onions and celery in butter or margarine until tender. Add to bread mixture. Mix lightly.
Add stock and eggs to bread mixture, toss lightly. Avoid overmixing, which causes dressing to be soggy and solid. Pour into a large casserole dish that has been sprayed with Pam.
Bake in a 350 oven for 30 - 40 minutes, or until lightly browned around the edges.

Personal Notes:
Personal Notes:
I don't put any eggs in my dressing. Instead, I add extra stock and the mixture is pretty wet. The taste is the same, but less cholesterol. I usually use canned chicken broth, too. I have sauted my celery and onions in the chicken broth before and eliminated the margarine, too. It tasted good to me. I usually adjust the salt, pepper, and sage to taste the way I like it. This is a fairly large amount, but always good left over.




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