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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
10-12" cornbread
4-6 slices of stale bread
2 finely chopped celery stalks
1 medium onion

Directions:
Directions:
I have my husband make cornbread the day before. I use a 10-12" cornbread, 4-6 slices of stale bread. Saute 2 finely chopped celery stalks, 1 medium onion. Let cool.
Cook liver/gizzards/neck and heart in small amount of liquid seasoned with salt and pepper to taste. Place your sautéed veggies, crumbled cornbread, torn bread slices in large bowl. Add cooking liquid fro giblets to make it a little soupy mixture. Taste for salt/pepper. Bake at 350º last 20 minutes in with the turkey or chicken. Till the dressing is set and the top crusty and browned.

Personal Notes:
Personal Notes:
I saute the onions and celery and cool. I put two cloves of garlic in with the mix abut remove them after cooking. I make broth out of the giblets and then mince the meat. I mix a couple of eggs to hold it together and I boil two eggs to mix in with the dressing. This are the additions I make to Mama's recipe (above).
Jerry Jolly

 

 

 

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