PrairieRose
11-24-2002, 10:16 PM
Ok here's the disclaimer....My family loves DRY dressing. So if your's doesn't, add more water. Measurements are NOT exact, this is one of those passed down family recipes (guestimates by handfuls, pinches, etc. ). Yes I do taste it, even with raw eggs, but your doing so does not hold me accountable should you have to take to the bed from salmonella.
2 cake pans, cooked and cooled cornbread
some (like 1/2 to 3/4 loaf) but not too much, light bread (dried out)
1 small onion, chopped
1 small bell pepper, diced
2-3 pieces celery, chopped
Salt and pepper to taste
2 eggs
2-3 tsp. poultry seasoning (to smell.....?)
Some chicken broth (amount depending on how moist/dry you like it)
About 1 can of water.
Crumble cornbread and dried out white bread in large cake pan or roaster. Add all other ingred., making dressing wet not soupy (this is for the DRY recipe). Bake at 350 till brown on top, about 1 hour or so, uncovered.
Told ya it was a guestimate, but not hard at all.
If you try it, I would like some feedback.
2 cake pans, cooked and cooled cornbread
some (like 1/2 to 3/4 loaf) but not too much, light bread (dried out)
1 small onion, chopped
1 small bell pepper, diced
2-3 pieces celery, chopped
Salt and pepper to taste
2 eggs
2-3 tsp. poultry seasoning (to smell.....?)
Some chicken broth (amount depending on how moist/dry you like it)
About 1 can of water.
Crumble cornbread and dried out white bread in large cake pan or roaster. Add all other ingred., making dressing wet not soupy (this is for the DRY recipe). Bake at 350 till brown on top, about 1 hour or so, uncovered.
Told ya it was a guestimate, but not hard at all.
If you try it, I would like some feedback.