Cornbread Dressing

Title:
Cornbread Dressing

Yield:
8 Servings

Categories:
American,
Bread




Ingredients:





     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


          -Seasoning


     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,


 1997