Saturday, October 29, 2011

Dolly's Southern Cornbread Dressing




This is one of my most looked at and shared recipes on the site.  I can tell you that it wouldn't be Thanksgiving or Christmas for that matter here at Hibiscus House without this side dish.  My family would be in an uproar if I even thought about leaving it off the menu.  Join me for one of our Southern Traditions here.  


Bake a pan of your favorite cornbread I use White Lily White Cornmeal Mix.

1 Recipe cornbread crumbled chunky 
1 large onion chopped 1 entire head of celery chopped 
1 stick butter
4 chopped hard boiled eggs
3 to 4 cans chicken broth or homemade chicken stock (open one can at a time use only what you need for the consistency of your dressing)
1/2 teaspoon sage
1/2 teaspoon poultry seasoning if desired salt and pepper to taste 



Instructions:

Preheat oven to 375 degrees
1.  Saute the chopped onion and celery in melted butter until onions appear clear and tender 
2.  Add sautéed onions and celery along with butter to cornbread along with chopped boiled eggs, and seasonings
3.  Add Chicken Broth a * little* at a time; use this to get the moisture and consistency you want in your dressing. 
4.  Pour into greased large baking pan (it could take two pans depending upon quantity after mixing) Fill pan leaving at least an inch of space at top of pan it really won’t rise too much. but you don’t want it to overflow.)
5.  I sprinkle lightly with paprika for pretty browning.6.  Bake 20 to 45 minutes to desired browning.




Tips*
A.  Open one can of broth at at time.
B.  Chicken Broth is to be added as needed:  Use enough to make dressing moist (I add enough liquid so that you can see liquid barely after stirring dressing; because you don’t want it dry. Don’t stir roughly you want it moist but still chunky.)
C.  **If you are a vegetarian this recipe is pretty good using water, or vegetable broth instead of chicken broth.
D.   Add ingredients taste to see if you need to add any more seasonings.  Remember store bought broths have added salt so keep that in mind.



My family loves this recipe. My husband was raised up North and was used to bread stuffing . He now says he likes my Southern dressing better.
I hope you enjoy this as much as we do.




5 comments:

  1. Thank you for posting this. It is the best ever.

    ReplyDelete
  2. This is the same recipe I have always use, my mother made is an now I do. That's for sharing, you can't go wrong with this one!

    ReplyDelete
    Replies
    1. Aww that is great. Lots of us share the same traditions and likes. I thank you for letting me know with such a sweet comment! Please visit again anytime.

      Delete

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