Name: Cornbread Dressing
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)

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Cornbread Dressing

Servings:

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.