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Cornbread Dressing

December 2, 2019 by Lee Leave a Comment

 

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Cornbread Dressing

Servings: 14
Author: Dot Trasher

Ingredients

  • 2 cups self-rising white cornmeal
  • 1 1/4 cups whole milk
  • 1 large egg
  • 1/4 cup butter
  • 1 large onion chopped
  • 4 large celery ribs chopped
  • 8 ounces Pepperidge Farm Herb Seasoned Stuffing
  • 8 white bread slices crumbled
  • 32 ounces turkey or chicken stock heated
  • 1/2 cup butter melted
  • 6 large eggs beaten
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Put butter in a 12-inch iron skillet and
  • heat in oven until hot. Mix cornmeal, milk, and egg together. Stir hot
  • shortening into batter leaving a little bit in the skillet. Pour batter
  • into skillet and bake until brown (this is the cornbread recipe I use but any will do).
  • In a saucepan, cook onion and celery in just chicken broth until crisp-tender. In a large bowl, crumble cornbread, stuffing mix, and white bread. Stir in onions, celery and
  • liquid. Stir in beaten eggs and melted butter. Slowly stir in chicken
  • broth. Add salt and pepper to taste. Pour into a large Pyrex (10x15)
  • sprayed with Pam. Bake at 350 degrees until brown and set. May be frozen
  • before cooking.

Notes

It is a must to heat the stock because it softens the bread & stuffing so it combines easily.
Recipe By: Dot Thrasher
Serving Size: 14

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Filed Under: Side Dish

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