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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 14 |
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This cornbread dressing recipe has been a tradition in my family as long as I can remember. I finally sat my aunt down to give me the details of how to make it since the recipe was not written down but only in her head. Ingredients:
2 (9 inch) round cornbread (2 9-inch iron skillets) |
1 1/2 loaves bread (king thin, toasted) |
4 cups turkey drippings |
1 1/2 tablespoons sage |
1 tablespoon salt |
3/4 cup celery (minced) |
3/4 cup butter |
6 cups water |
1 1/2 tablespoons poultry seasoning |
6 hard-boiled eggs (chopped) |
1 1/2 onions (large, chopped) |
Directions:
1. Preheat oven to 400 degrees.
2. Crumble cooked cornbread and toasted bread and place in large aluminum turkey pan.
3. In a sauce pan saute onion and celery.
4. Add turkey drippings, sage, salt, butter, water and poultry seasoning to celery and onion and simmer on medium heat for 20 minutes.
5. Pour over cornbread mixture and blend thoroughly.
6. Bake in 400 degree oven for 30 minutes.
7. Turn heat to 300 degrees and bake for 2 hours stirring occasionally to preferred consistency.
8. Add chopped egg and return to oven for 30 minutes.
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