My mom and aunts make dressing every Thanksgiving and Christmas. For them, stuffing is a Yankee invention. Of course, they all bank on the fact that you have leftover cornbread and biscuits, and I won't tell them that I have to make cornbread and biscuits just so I can make dressing! And instead of canned chicken broth, I use either homemade chicken broth or chicken bouillon. And I dont' think mine ever cooks quite that long...just check it halfway through to see how moist it is.
4 c. crumbled cornbread
3 or 4 pieces of bread or biscuits
2 cans chicken broth
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 c. butter, melted
In a large bowl, combine the cornbread and chicken broth and allow to soak. Add the onions, celery, and eggs, and mix thoroughly. Add the melted butter. Place the mixture in a buttered 9x13 baking dish. Bake in a 350 oven for 1 hour and 20 minutes.
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