Growing up my Mama only used cornbread in her dressing. She also boiled a chicken and shredded that into it. As I've gotten older and now have taken over the Thanksgiving reins I do add both crackers and day-old bread to mine. The cracker and bread add both lightness and additional flavor. I've opted to leave out the shredded chicken. It's just overkill with so much meat already. I reminisce about Mama's heavy, savory dressing but tend to like mine better.
Serves 6-10
2 pones cornbread, crumbled
1 medium onion, chopped
1 bunch celery, chopped (4-5 stalks)
¼ c. butter
1 stack saltine crackers, crushed
3-4 pieces stale or lightly toasted bread, crumbled
1 tbsp poultry seasoning
1 tsp ground sage
¼ tsp dried thyme, leaves or ground
1 tsp black pepper
1 tsp salt (use less if making broth with bouillon)
3 eggs, lightly beaten
~5 c. chicken or vegetable broth
- In a large skillet, melt the butter over medium heat.
- Add the onion and celery and saute until translucent. Do not brown.
- Set aside to cool slightly.
- Preheat oven 350°.
- Grease a 13x9" baking dish, set aside.
- Combine all other ingredients in a very large mixing bowl. Mix well.
- Add celery and onion mixture to dry ingredients.
- Add enough broth to dressing mixture until it is slightly loose. Stir well to combine.
- Pour dressing into prepared casserole dish.
- Bake ~40 min or until lightly golden and slightly firm to the touch.
- Serve warm or at room temperature.
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