Old Fashioned Cornbread Dressing |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews. Ingredients:
6 cups cornbread (broken) |
4 cups biscuits (broken) |
2 cups onions (chopped) |
2 green onions (chopped, including green) |
1 cup celery (chopped) |
4 eggs (well beaten) |
2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon poultry seasoning |
1 teaspoon sage (or to taste, i like a lot more) |
8 cups stock (from giblets, or milk or water) |
Directions:
1. Note:.
2. If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
3. I buy canned bisquits and bake them.
4. The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
5. In a very large bowl soak cornbread and biscuits in stock.
6. Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
7. Add vegetables to cornbread mixture.
8. Add eggs and seasonings to cornbread mixture.
9. Mix well.
10. Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.
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