r boiled eggs to my dressing.
Sage is not traditional
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.
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.
Make two recipes of cornbread according to the mix directions (
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
N THE DAY.
Make cornbread.
Pinch up other bread
Preheat oven to 425 for cornbread.
Place stick of butter
Make cornbread according to package directions- Adding
Moisten bread crumbs with hot meat stock.
Add salt, pepper, sage and eggs.
Melt butter.
Simmer chopped celery and onion slightly and add to the dressing.
Then add boiled eggs and giblets if desired.
Prepare cornbread mix and biscuits according to package directions and let cool.
Crumble cornbread and biscuits in a large bowl and set aside.
Melt butter in a large skillet over medium-high heat and add onion and celery.
Saute until tender.
Add sauted vegetables, broth, and remaining ingredients to crumbled cornbread and stir well.
Spoon dressing into a lightly greased 13x9\" baking dish.
Bake, uncovered, at 350 for 55 minutes or until browned.
epper and toss. Spread the dressing in the prepared pans.
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
In large baking pan, break biscuits and cornbread into small bits.
Add baking powder and poultry seasoning.
Simmer celery and onion in chicken broth for 30 minutes.
Add to dry ingredients. Add cooked sausage to mixture.
Using mixture of 1/2 turkey broth and 1/2 water, add to mixture until moist consistency.
Add salt and pepper.
Taste and add seasonings, as needed.
Bake at 425\u00b0 for 1 hour.
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.
In oblong casserole dish spread cornbread.
Mix melted margarine and chicken broth.
Pour over cornbread.
Mix chicken, chopped celery and onions.
Mix with mayonnaise (enough mayonnaise to make like chicken salad) and spread over dressing.
Beat eggs and 1 1/2 cups milk.
Pour over chicken mixture.
Poke holes so milk and egg mixture will penetrate to dressing layer, too. Refrigerate overnight.
CORNBREAD:
(Make 1 day in
Note:.
If using cornbread mix such as Jiffy, make
arge bowl, add dressing cubes or leftover crumbled cornbread and raisins or
earlier the better) make the cornbread, when done, place in a
n large bowl. Add remaining cornbread ingredients; mix well. Pour into