Grandma Thompson's Cornbread Dressing |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is like a religion in my family. You do not mess with it and everyone is a part of making it. This is a combination of corn and white bread. It is simple, but so deliscious. This is a traditional recipe that has been handed down through at least four generations. All amounts given are very approximate and subject to change according to your taste. Ingredients:
3 cups cornbread, crumbled |
10 cups day-old white bread |
1 cup onion, diced |
1 cup celery, diced |
2 eggs |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 teaspoons dried sage, rubbed |
3 -5 cups chicken broth |
Directions:
1. Prepare corn bread, allow to cool enough to handle.
2. In a large bowl tear white bread into small pieces. Crumble cornbread into the bowl.
3. Add onions, celery, salt, pepper and sage.
4. Toss ingredients to evenly distribute.
5. Add eggs to the bread mixture. Stir to coat bread with eggs.
6. Add chicken broth to the bread mixture until it is thoroughly moistened, but not soupy.
7. Place in a 13X9 greased pan. Alternately it can be cooked in the bird.
8. Bake for 30 minutes at 350 degrees Farenheit, or until golden brown.
9. *Recipe Note: The amount of chicen broth used will depend on your tastes and desired consistencey. If you like a moister dressing/stuffing use more if you prefer it more dry (more like a Stove Top-type) stuffing/dressing then add less. The choice is yours. ;-).
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