r boiled eggs to my dressing.
Sage is not traditional
CORNBREAD:
(Make 1 day in
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
ittle melted butter.
Place dressing in a buttered 9-inch
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
Brown bacon and remove.
Saute onion and celery in bacon drippings.
Add this to crumbled cornbread.
Dilute soup with one can of water.
Add melted margarine, poultry seasoning and pepper to soup.
Bring just to boil, stirring to blend.
Pour soup over cornbread mixture.
Add eggs.
Stir until all is mixed thoroughly. Butter an 8 x 8-inch pan.
Place cornbread dressing into pan. Bake at 350\u00b0 for 20 to 25 minutes.
nd add to my favorite dressing recipe alog with some of the
Pick chicken off bone, tear into small pieces and place in casserole
dish.
Mix sour cream, soups and one cup broth. Pour over chicken.
Mix 1/2 cup broth with dressing mix.
Bake at 350\u00b0 for 30 minutes until bubbly and brown.
epper and toss. Spread the dressing in the prepared pans.
Preheat oven to 350.
Crumble cornbread into a baking dish.
Mix in veggies and meat with hands (or spoon/fork)
Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
Bake for 15 minutes or until golden brown.
side.
Combine bread and cornbread into a large bowl. Pour
Tear meat away from boiled chicken.
Break into small pieces. Beat eggs slightly.
Combine all ingredients and mix well.
Pack lightly in a greased 13 x 9 x 2-inch pan.
Bake at 325\u00b0 for 40 to 45 minutes.
Dressing may be cooked in the bird before roasting. Double the recipe for large birds.
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
recipes of *scratch* cornbread; allow to sit on
Cook onions and celery in small amount of water.
Crumble cornbread and bread together with fingers.
Add cooked rice.
Add celery, onions, apples, salt, pepper and poultry seasoning.
Add enough turkey stock or chicken broth to make a drop (sloppy) batter.
Add well beaten eggs.
Pour into a well greased 9 x 13-inch pan or baking dish.
Bake at 350\u00b0 for 1 hour till brown.
Directions for cornbread:
Preheat oven to 350.<
earlier the better) make the cornbread, when done, place in a
N THE DAY.
Make cornbread.
Pinch up other bread