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Vivian's
Cornbread Dressing
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This
delicious Cornbread Dressing Recipe has
two parts. Follow the first part to make the cornbread.
Continue on to the second part where you will
use the cornbread as part of the dressing.
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Cornbread
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| Mix
and sift: |
1
cup (heaping) |
Corn
Meal |
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2
tablespoons |
Baking
Powder |
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1
pinch |
Baking
Soda |
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1/2
teaspoon |
Salt |
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1
tablespoons (heaping) |
Bisquick |
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| Then,
stir in and beat well: |
2/3
cup |
Buttermilk |
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1
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Egg |
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2
tablespoons |
Cooking
Oil |
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| Preheat
an iron skillet and coat the inside with about 2 tablespoons
of cooking oil. Pour the Cornbread mix into the skillet
to bake at 450 degrees F. for 20-25 minutes. |
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Dressing
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| Crumble
together: |
1
16 ounce package |
Pepperidge
Farm Herb Dressing |
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All
from above |
Cornbread |
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4
pieces |
Baked
Rolls or Dryed Toast |
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| Combine
with: |
4 |
Eggs |
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3/4
cup |
Celery
(chopped fine) (May be sauteed) |
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3/4
cup |
Onion
(chopped fine) (May be sauteed) |
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1/2
teaspoon |
Sage |
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1
can |
Chicken
Broth |
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1/2
cup |
Broth
from Turkey (if available)
otherwise, add more Chicken Broth |
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Add
salt, pepper and poultry seasoning to taste. |
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Cook
at 350 degrees F. for 40 minutes
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