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Vivian's
Cornbread Dressing Recipe
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This
delicious Cornbread Dressing Recipe
has two parts. Follow the first part to make the
cornbread. Continue on to the second part where
you will use the cornbread as part of the dressing.
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Cornbread
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Mix
and sift: |
1
1/2 cups |
Corn
Meal |
|
2
teaspoons |
Baking
Powder |
|
1
pinch |
Baking
Soda |
|
1/2
teaspoon |
Salt |
|
1
tablespoon (heaping) |
Bisquick |
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... |
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Stir
in and beat well: |
1
1/2 cups |
Buttermilk |
1
|
Egg |
2
tablespoons |
Cooking
Oil or bacon drippings |
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... |
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Preheat
an iron skillet and coat the inside with about
2 tablespoons of cooking oil. Pour the Cornbread
mix into the skillet to bake at 450 degrees F.
for 20-25 minutes.
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Dressing
|
Crumble
together: |
1
package |
Pepperidge
Farm Herb Dressing |
All
from above |
Cornbread |
|
4
pieces |
Baked
Rolls or Dryed Toast |
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|
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Combine:
|
4 |
Eggs |
3/4
cup |
Celery
(chopped fine) (May be sauteed) |
3/4
cup |
Onion
(chopped fine) (May be sauteed) |
|
1/2
teaspoon |
Sage |
|
1
can |
Chicken
Broth |
|
1/2
cup |
Broth
from Turkey (if available)
otherwise, add more Chicken Broth |
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Add
salt, pepper and poultry seasoning to taste. |
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Cook
at 350 degrees F. for 40 minutes |