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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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My Mother made this dressing for years, every holiday and family reunions. It is not as hard to make as you think. You may also chop up cooked chicken and have a one dish meal! She passed her recipe on to me. I added the stovetop to it. Read more . Now, I am passing it to you. Enjoy! Ingredients:
3 packages white cornbread mix |
1/8 cup oil |
11 eggs |
6 stalks celery |
1 onion |
5-6 cans broth (depending on how loose your dressing is) |
i box stove top |
1 bag bread crumbs (you can use the type that are seasoned) |
poultry seasoning, salt, pepper any seasoning that sounds good to taste |
Directions:
1. Preheat large iron skillet or 9X13 dish remove from oven, keep hot.
2. Boil at least half dozen eggs and allow them to cool.
3. Chop celery and onion into small bite sized pieces (food processor works great!)
4. Peel and chop boiled eggs into small pieces
5. Place the Cornbread Mix in bowl
6. Add 5 eggs, 3/4 cup milk, celery and onion
7. Pour Cornbread mixture into dish and bake until knife inserted comes out almost clean. Let cool.
8. Now this part takes a LARGE mixing bowl, it can get sloppy.
9. Crumble Cornbread mixture into bowl, add bread crumbs, Stove Top and seasoning.
10. Pour broth over mixture until it is slightly soupy
11. Pour into an 11X9 inch pan. I find that the large square foil pan works better.
12. Place into oven and bake for 1 1/2 to 2 hours until toothpick inserted comes out almost clean.
13. Never overcook dressing as it gets dry .
14. Note:
15. If you are making Chicken and Dressing, just add the chicken and boil two less eggs, Only 3 bags of Cornmeal mix and 3 stalks of celery instead of 6. 4 eggs instead of 5, half the bread crumbs. (For this, I usually make my own bread crumbs and they're finer) This only takes about three cans of broth, unless you boil your chicken. Then, two cans and some of your Chicken stock. Everything else stays the same.Preheat oven to 325
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