Cornbread Dressing

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Title: Cornbread Dressing
Yield: 8 Servings
Categories: American, Bread


1 c Fat Or Butter
1 c Chopped Onion
4 c Chopped Celery
9 c Cornbread Crumbs
7 c Small Dried Bread Cubes
1/2 ts Pepper
2 Rounded Tbs Poultry
2 c Broth; Milk, Or Water (Broth
-Is Obviously Best)
4 Raw Eggs; Beaten
3 Hard Boiled Eggs

Cut bread into small cubes and leave out for 2 to 4 days to dry out hard,
or dry it in the oven. Crumble the cornbread as small as possible, and mix
with bread cubes. Cook the onion and celery over low heat until onion is
soft but not yet brown. Blend seasonings with bread crumbs and cubes. Add
onion, celery, and fat (or butter). Pour liquid and beaten eggs over the
surface, stirring lightly. Add chopped hard boiled eggs. Add more
seasoning, if desired. Add salt, if necessary. If not stuffed into turkey,
cook in a pan in the oven at 350 F. for 1 to 1 1/2 hours. The key to this
is the seasoning and moisture content. The poultry seasoning should be from
a new can, not several years old. Also, though not called for, the addition
of sage enhances the flavor, but should be added 1 t at a time and taste
tested. The dressing should be very moist when put into the oven or the
finished product will tend to be too dry. It can be made a day ahead, and
stored in a covered bowl in the refrigerator.

Recipe by: Shirley Johnson

Posted to EAT-L Digest by Millard Leach on Nov 21,