Grandma Linda's Thanksgiving Dressing |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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My mother has made this dressing for our family since I was a little girl. It is the only Thanksgiving dressing my family will eat. I would weigh 500 pounds if I made this dressing as often as I craved it! Although I know most people prefer holiday recipes that have been passed down in their own families, I hope you will enjoy this Thanksgiving dressing recipe that the McWell's have enjoyed for many, many years! My mother used Jiffy corn bread mix in the old days, then later switched to Marie Calender's corn bread mix. In this recipe, I am using the sweet corn muffins recipe on a box of Albers Yellow Corn Meal. Because I am using Albers brand corn meal, all ingredients up to 12 Tbs butter are for this particular brand cornmeal. If using any other cornbread mix, follow directions on the box, then add ingredients beginning with 1 Lb bacon. This recipe is for Thanksgiving so it makes quite a large amount. Thanks Mom! Ingredients:
6 cups flour |
2 2/3 cups sugar |
2 cups cornmeal |
4 tablespoons baking powder |
2 teaspoons salt |
5 cups milk |
8 large eggs |
1 1/3 cups vegetable oil |
12 tablespoons butter |
1 lb bacon |
16 ounces fresh mushrooms, sliced |
6 stalks celery |
1 bell pepper, large |
4 fresh garlic cloves |
1 onion, large |
1/2 lb butter |
8 bouillon cubes, chicken |
8 cups water |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
1 lb frozen corn |
Directions:
1. Albers Corn Muffin Mix Directions.
2. Preheat oven to 350 degrees.
3. Lightly beat eggs in a large mixing bowl.
4. Melt 12 Tbs butter, add.
5. Add remainder of wet ingredients, mix well.
6. In a separate large mixing bowl add dry ingredients.
7. Add wet mixture to dry mixture, stir just until blended.
8. Pour into two greased 9x13 baking pans.
9. Bake 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
10. Place on metal cooling racks, let cool
11. Cut cornbread into 2 inch cubes, add to a large tin foil roasting pan, set aside.
12. Broth Directions.
13. In a large pot, add bullion cubes to 8 cups water, boil. Add salt, garlic powder, garlic salt and pepper. Add more if desired. Stir occasionally until bullion is dissolved, set aside.
14. Dressing Mixture Directions.
15. Fry bacon in a skillet (save grease), crumble into bite-sized pieces, add to roasting pan.
16. Finely chop celery, bell pepper, garlic, onion, mushroom, then using saved bacon grease, fry in a skillet, add to roasting pan.
17. Preheat oven to 350 degrees.
18. Add corn to roasting pan.
19. Pour chicken broth into roasting pan.
20. Melt 1/2 Lb butter, pour into roasting pan
21. Mix all ingredients well.
22. Cover with foil, bake in roasting pan for 45 minutes or until dressing turns golden brown on top. Cook longer if desired.
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