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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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This is my great grandma's dressing that she's made for years. Her seeing isn't what it used to be, so I got the recipe and get to make this every year for thanksgiving. It's so good, wouldn't be thanksgiving at our house without it. Ingredients:
1 recipe cornbread |
2/3 loaf sandwich bread, cubed |
salt and pepper |
1 tablespoon poultry seasoning |
1 tablespoon rubbed sage (more to taste) |
3 eggs, beaten |
1 cup finely chopped onion |
1 cup celery (4-5 sticks) |
1 tablespoon margarine, melted |
2 (15 ounce) cans chicken broth |
1 cup cornmeal |
1 cup flour |
1/4 cup sugar |
1/2 teaspoon salt |
4 teaspoons baking powder |
1 egg |
1 cup milk |
1/4 cup oil |
Directions:
1. Mix dry ingredients for cornbread then add the wet ingredients and mix well. bake in an 8 inch greased pan at 425 degrees for 20-25 minutes.
2. For dressing:In bowl add corn bread, sandwich bread, salt and pepper, seasonings. Mix. Pour the eggs over mixture and add onion and celery. Mix. Add butter and enough broth until mixture is thick like gravy. Add more seasoning, if needed. Pour into casserole dish and cover with foil and partially with lid. Cook for one hour, remove foil, cook for one more hour. 350 degrees.
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