Cornbread Dressing
Servings: 14
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
Serving Size: 14
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