It's not Thanksgiving until you have cornbread dressing. This recipe has been tried and true for 4 generations. Clint mastered it this year.
SOUTHERN CORNBREAD DRESSING
Crumble in a very large dish pan:
3 Skillets of cornbread (recipe below)
1 Loaf of white bread, toasted and crumbled (hand pinched and crumbled)
In a saucepan, cook for 20 minutes, then add to the bread mixture:
4 onions, chopped
1 stalk of celery, chopped
Box of Chicken Stock
1 stick of butter
Add to the bread mixture:
18 Boiled Eggs, grated
4 teaspoons Poultry Seasoning
8 teaspoons Rubbing Sage
Salt & Pepper, to taste
Mix all together and add 10-12 cups of Chicken broth (Grandma made her own broth using whole chickens, because she believed the minerals from the bones gave it added flavor). Generously butter a large roasting pan and pour the dressing into it. Cook 2-2 ½ hours at 350 until top is brown.
EASY CORNBREAD
Mix together:
2 Eggs, beaten
3 Tablespoons Sugar
3 Tablespoons Butter, melted (cool before adding to egg mixture)
2 cups Aunt Jemima self-rising white Buttermilk Corn Meal Mix
1 ½ cups Buttermilk
Heat oven to 425 degrees. Cover bottom of a 10-inch iron skillet with Crisco and heat. Pour batter into hot skillet. Bake for 22-30 minutes. Until golden brown.
Have a blessed Thanksgiving from the Shockey Family.
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