Emma's Cornbread Dressing |
|
 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 15 |
|
This stuff is heart stopping. It's been passed down from my great-great grandmother and our family covets it. Strictly Thanksgiving fare (or Christmas...) and Arkansas' finest. *Don't stuff a turkey with this. Made to be baked in a casserole. Ingredients:
8 cups cornbread, cubed |
2 cups white bread, cubed |
3 1/2 cups celery, finely diced |
1 1/2 cups onions, finely diced |
1/2 teaspoon thyme |
1/2 teaspoon sage |
1/2 teaspoon parsley flakes |
6 eggs |
1/2 cup butter |
1 1/2 cups chicken broth, canned broth is o.k (or more if it looks too dry, it will set as it cooks) |
Directions:
1. Gently saute onion and celery in butter until tender, do not overcook. Fold into bread/ cornbread mixture using a large mixing bowl. Add herbs and seasonings, toss to mix.
2. Beat eggs, add to cooked chicken broth. Mix with all other ingredients.
3. Bake at 350 degrees for 1 hour. You can make 1 large casserole or 2 in smaller containers, foil or glass. Freezes well.
|
|