Cornbread Dressing

Dressing made with corn bread mixed with onion, and celery seasoned with sage and pepper. Stuff into a roasting bird or bake in casserole dish.

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Ingredients:

• 6 cups crumble corn bread  
• 6 cold bisquits or 6 slices toasted or stale bread  
• 1/2 cup butter  
• 1 cup finely chopped celery  
• 1 tennis ball sized onion, finely chopped  
• 1 teaspoon black pepper  
• 3 eggs slightly beaten  
• 1 teaspoon or more of powered sage (or poultry seasoning))
• TASTE IT spices will be slightly stronger when cooked  
• 2 or more cups chicken broth  

Method

Melt butter in heavy pan; add minced onion and celery. Saute until vegetables are soft but not brown. Combine cornbread and white bread or biscuits. Add onion, celery, seasoning and other ingredients except liquid to the bread mixture and stir/toss until well mixed. Pour on enough broth to moisten the cornbread. (Do not make soggy). Mix lightly and use for stuffing hen or turkey. Handle lightly; do not compact it! Allow space when stuffing poultry so mixture can swell. Extra dressing may be cooked separately in a mound, or spread 2 inches deep in a greased skillet or pan and bake at about 350 degrees until slightly brown on top and slightly firm to touch.

Notes:

Number of servings:

Submitted By: ladymisfit22733849
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