OLD-FASHIONED CORNBREAD DRESSING

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OLD-FASHIONED CORNBREAD DRESSING

 

 

2 cups self-rising cornmeal

2 eggs beaten

2 cups buttermilk

2 tablespoons Corn Oil

3 stalks celery, chopped

1 medium onion, chopped

1/3 cup butter or margarine, melted

12 slices day old bread, crumbled

2 to 2-1/2 cups Vegetable Broth

1 cup milk

2 eggs, beaten

1/4 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

 

Combine cornmeal, 2 eggs, buttermilk, and oil stirring well.

Place a well-greased 10-inch cast iron skillet in a 450 degree

oven for 4 minutes or until hot. Remove skillet from oven; spoon

batter into skillet. Bake at 450 for 35 minutes or until cornbread

is lightly browned. Cool; crumble cornbread into a large bowl.

Saute celery and onion in butter until tender. Add sautéed

vegetables and remaining ingredients to crumbled cornbread,

stirringm well. Spoon dressing into a lightly greased

13 x 9 x 2-inch pan.

Bake at 350 for 25 to 30 minutes. Yield 8 servings.

 

HINT: One (10-3/4 ounce) can of chicken broth and 1 cup of water

may be substituted for homemade chicken broth. ( It's best to use

the broth from your chicken or turkey )

 

Dressing may be spooned into turkey cavity. Spoon any remaining

dressing into a lightly greased 2-quart casserole; bake at 350

for 25 to 30 minutes.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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