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Cornbread dressing

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Ingredients/Components

cornbread and bread crumbs use 2 recipes cornbread - 16 c
melted butter - 1 c
finely minced onion - 1 c
chopped celery - 2 c
salt - 4 tsp
pepper - 1 tsp
sage - 2 tsp
eggs - 4 item
to 6 boiled eggs, diced - 4 item
giblets add if desired - 1 item
meat stock or chicken bouillon cubes - 14 c
Add salt, pepper, sage and eggs
flour - 2 Tbsp
liquid water, meat stock or bouillon cube - 1 c
broth - 1 item
boiled egg, diced - 1 item

How to make cornbread dressing:

Moisten bread crumbs with hot meat stock. Add salt, pepper, sage and eggs. Melt butter. Simmer chopped celery and onion slightly and add to the dressing. Then add boiled eggs and giblets if desired.Giblet Gravy:2 Tbsp. Crisco oil2 Tbsp. flour1 c. liquid (water, meat stock or bouillon cube) broth1 boiled egg, diced Cook gizzard, heart and neck in 4 cups salted water until tender. Add liver last 1/2 hour of cooking. Remove and chop into small pieces. Use liquid and giblets in making gravy. Heat oil and flour. Add liquid to make gravy. Add boiled eggs and giblets. This makes 1 cup gravy. Double for as many cups as needed.

Recipe categories: Christmas, Side dish, Stuffings Dressings.

Rating:

Average rating: 4, total votes: 8

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sugar, pkg, flour, large container cool whip, 8 oz, orange juice, chicken broth