CORNBREAD DRESSING
The holidays wouldn't have been the same in my family without cornbread dressing. The key to this recipe is using plenty of chicken broth. This is also a very versatile dish and is great to use with chopped leftover roast or chicken mixed right in as a casserole.
Provided by Michelle Hickey
Categories Side Casseroles
Time 2h
Number Of Ingredients 14
Steps:
- 1. Mix your cooking oil, cornmeal, flour, sugar, baking powder, salt, milk and one beaten egg together well.
- 2. Pour into a greased baking dish and bake at 400 degrees for 20-25 minutes or until golden brown. Remove from the oven and let cool.
- 3. Boil your giblets until cooked and chop (if you are using them in your recipe). Saute your green onion, bell pepper, and celery until wilted.
- 4. Crumble your cooled cornbread into a large mixing bowl and add your sauteed vegetables, 2 beaten eggs, 3 chopped hard boiled eggs, and enough chicken broth so that your mixture is very soupy.
- 5. Season the mixture to taste. I use salt, pepper, red pepper, & garlic powder generously. If you have access to any type of Cajun seasoning all of these ingredients are in one container.
- 6. Bake mixture for one hour at 350 degrees.
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