6-8 Serving Shortcut Southern Cornbread Dressing, Collard Valley Cooks

4 Просмотры
Издатель
I have always wanted to make dressing without cooking the cornbread first. This year I tried it and boy is it good! Enjoy this amazing recipe for your small group Thanksgiving this year!

Visit our website today to order cookbooks and much more here:


Visit our Amazon store at:


NOW FOR THIS DELICIOUS RECIPE:
SHORTCUT DRESSING FOR 6-8
ENAMEL BAKING DISH OR NON-STICK BAKING PAN 13X9 OR LARGE CASSEROLE
2 CUPS SELF RISING CORNMEAL
1/2 OF AN OZ. CREAM OF CHICKEN SOUP
3 PIECES LOAF BREAD (Cut in cubes)
1 ONION (CHOPPED)
3 STALKS CELERY (CHOPPED)
1/4 TSP. SALT
1/4 TSP. PEPPER
1/2 TSP. POULTRY SEASONING
2 CUPS CHICKEN BROTH FROM FRYER
1 TSP. CHICKEN BOUILLON GRANULES
1 1/2 CUPS WHOLE BUTTERMILK
3 RAW EGGS
1/4 CUP VEGETABLE OIL
4 TBSP. BUTTER MELTED
Mix all ingredients together (minus loaf bread) until well blended. Mix will be runny. IF YOU USE REGULAR ALUM PAN GREASE WELL WITH SHORTENING.
Spray baking dish with Pam. Put loaf bread cubes in bottom of pan then add dressing to baking pan to cook. Cook on 350 degrees until brown and firm APPROX HRS. Dressing should crack in middle as well as on sides when completely done. Make sure you have hours of bake time before time to serve. Make my turkey breast recipe at the same time! Enjoy!
Категория
Кулинария
Комментариев нет.