We would like to share our favorite dressing recipes.
Old Fashioned Cornbread Dressing
(This makes two medium pans.)
1 1/2 tsp baking powder
2 cups self rising corn meal
2 cups milk
4 tbsp shortening
Mix all 5 ingredients together and pour into a well greased baking pan.
Bake at 350 until cornbread is done.
6 cups chicken stock or broth
1 cup chopped onion
1 1/4 cup chopped celery
1 - 1 1/2 tsp pepper
Boil these three ingredients together until onion and celery are tender.
8 sliced toasted bread
1 sleeve of saltines
Crumble these three ingredients together in a large mixing bowl and add the chicken broth, pepper, onions and celery.
5 - 6 boiled eggs chopped fine (unless freezing part of mixture for another day)
Add the boiled eggs to the mixing bowl last.
If you plan to freeze one pan, do not add the boiled eggs to the part that will be frozen.
The mixture should be soft and moist.
Place in a baking dish sprayed with cooking spray.
Melted butter can be spread over the mixture before placing in oven to bake if desired.
Bake at 350 until desired brownness and firmness is reached.
Approximately 30 to 45 minutes.
1 - 2 cups cooked chicken can be added if desired but it was not in the original recipe that my grandmother passed down.
Chicken & Dressing
3 cups cooked diced chicken
6 cups unsalted/low sodium chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 tsp onion flakes (optional)
3 boiled eggs, chopped (optional)
8 ounces herb seasoned stuffing mix
16 ounces cornbread stuffing mix
Heat chicken, broth, soups, and onion flakes over medium heat in a 6-quart pot.
Remove from heat.
Add both stuffing mixes stirring mixture well.
If not moist enough, add water.
Spread into a 9 x 13 pan and bake on 325 degrees until done.
Approximately 30-45 minutes.
Note: This can be divided into smaller size pans and frozen for up to 1 month before cooking. If boiled eggs are added, do not freeze, as the eggs will turn rubbery in the freezer.