| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| Cornbread | ||
| 4 | cn | Kosher chicken broth; (up to 6) |
| 1 | lg | Finely diced onion red or white; (the size of a large apple) |
| 1 | ts | Rubbed sage |
| 1/2 | pk | Pepperidge farm herb stuffing |
| Cracked black pepper to taste | ||
| 1 | Celery spear; finely diced |
INSTRUCTIONS
DRESSING Shalom Y'all Just wanted to contribute to all these delicious recipes this morning. I am getting so hungry for Thanksgiving. I wanted to share my grandmother's southern cornbread dressing. It is very good, but I don't know exact measurements, because I have never used them before to make this. We just season to taste, so I have estimated amounts. You can add more to taste. (Two Days Before) Prepare cornbread using white cornmeal, use the recipe on the cornmeal package. You can use a milk subsitute soy or whatever you like. I usually use a cast iron skillet to cook the bread in. Put about a teaspoon of oil in your cast iron skillet and place in a 400 degree oven. You want the cornbread to have a crispy crust. When the oil is hot, pour your batter in. This will ensure a very crispy crust, and will enable you to remove the cornbread very easily from the skillet. Turkey Day Let's Prepare The Dressing! Yipee!!!! Prepare cornbread two to three days before serving. Break up into little pieces in a very large kettle. Let cornbread dry out for several days. Do not cover kettle. The day before mince onion and celery place in zip lock bag. On the day of preparation, set oven at 350 to 375 degrees. Prepare a large casserole dish so it won't stick. I use olive oil spray pam. Bring chicken broth to a rolling boil. Use your hands to break up cornbread some more. Add onions, celery, 1 tsp of rubbed sage, and pepperidge farm stuffing, mix around thoroughly. Now add the boiling chicken broth until very moist, but not soupy. Do not add all of the broth, add a little at a time, until it is very, very moist. Now pepper to taste, add salt if necessary, add more sage if needed. You have to taste this prior to baking to see if you have the seasonings are right. This is an annual ritual at our house. Taste the dressing to ensure the sage is right. I always have to put more in. Everyone at our house has to taste the dressing!!! Usually more than one time. Pour into large oiled glass casserole dish. Bake at 350 to 375, this should only take about 30 to 40 minutes, but you do want a slightly browned crust. I don't cook this in the bird, this is up to you. I feel it is safer to cook separate. You can also prepare this in muffin tins, or some other attractive shape to place around your bird when serving. Besure to oil your tins and adjust the time because it will require less time if you use smaller cooking items. This is has been in my family for many generations. It is a very good dressing for anytype of bird. Yum Yum, I can't wait!!! Posted to JEWISH-FOOD digest by Kae Morrison <skmorr1@pop.uky.edu> on Nov 25, 1998, converted by MM_Buster v2.0l.
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