INGREDIENTS

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.

A Message from our Provider:

“Life Has Many Choices. Eternity Has Two.”