Monday, August 30, 2010

Cornbread Dressing

Ophelia Dawsey
Merle Dawsey Cochran




1 Recipe of Cornbread,  (crumbled & fluffed) (9x13 pan will make double this recipe)
4 raw eggs, beaten  (6 for the double cornbread recipe)
3-5 Boiled eggs chopped  (6-8 )
½ - 1 c. onion diced  (1 - 2 c. to taste)
1 tsp. sage (2 tsp.)
½ - 1 c. celery diced (1 - 2 c.)
1 tsp. poultry seasoning (2 tsp.)
½ - 1 can cream mushroom soup (1 whole can for double)
pepper & salt to taste
Giblet drippings (or chicken or turkey broth)
½ T. butter (1 T.)
2 T. shortening (4 T.)

Melt shortening in skillet, add crumbled cornbread and stir to make cracklin’. Saute onion, celery, add soup, chopped eggs. Stir in giblet drippings or broth until it’s the consistency of cake batter. Add butter, seasonings and the beaten eggs and mix. Pour into a baking pan Bake 30 – 45 minutes at 350 or until "set".

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