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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This is a good traditional dressing, I think you will be impressed! Ingredients:
1 tablespoon shortening |
1 cup cornmeal |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, beaten |
1 cup buttermilk |
8 slices day-old bread, cut into 1/2 inch cubes |
3/4 cup chopped celery |
3/4 cup chopped onion |
1/2 cup chopped fresh parsley |
2 teaspoons poultry seasoning |
2 teaspoons white pepper |
2 teaspoons rubbed sage |
1 -2 teaspoon ground thyme |
1 teaspoon celery salt |
1/2 cup butter or 1/2 cup margarine, melted |
3 eggs, beaten |
2 (14 1/2 ounce) cans ready-to-serve chicken broth |
Directions:
1. Spoon shortening into an 8-inch cast-iron skillet.
2. Place in a 425* oven for 4 minutes or until hot.
3. Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
4. Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
5. Cool; crumble cornbread into a large bowl.
6. Add bread cubes and remaining ingredients, stirring well.
7. Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
8. Yield: 8 to 10 servings.
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