Cornbread Dressing Recipe

Recipe
Cornbread Mixture
2 1/2 cups of cornmeal Martha White
2 cups of Buttermilk
3 eggs
1 cup of milk
1 tbsp of sugar Dressing Mixture
1 1/2 cup of green onion (sautéed)
1 1/2 cup of bell pepper (sautéed)
1 1/2 cup celery (sautéed)
2 cans of Campbell’s Cream of Chicken Soup (if serving size is 5 or more 3 cans)
2 cans of Campbell’s Cream of Mushroom Soup (cooked)
2 pack of gizzards (boiled, chopped)
1/2 cup of chicken liver (boiled, chopped)
5-6 Shredded Turkey Necks (boiled, pulled)
1 tsp Season All Dash of McCormicks Sage (taste to your liking, use in moderation)
Dash of McCormicks Poultry season
2 1/2 tbsp of sugar
1 1/2 box of chicken broth (do not heat)

Preparation:
Preheat your oven on 360 (depending on how hot your stove gets) In a separate bowl combine your cornmeal, buttermilk, eggs and milk. With an electric beater, beat well until there’s no lumps. Spray a separate baking pan with Pam and pour into baking dish. Bake for 15-20 or until done (toothpick test). While cornbread or cooling is baking sautéed your vegetable, bell pepper, green onion and celery.

In a separate pot cook your soups combine them all Once your cornbread is cool, crumble the cornbread into crumbs try not to have any lumps. Then combine all your ingredient from above “Dressing Mixture” mix very well. Taste as you go for the seasoning of your liking.

Bake on 365 30-45mims

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