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Corn-Bread Dressing

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The corn bread dressing is a vegetable and cornbread crumbs dressing flavored with poultry seasoning. Moist and delicious with added eggs to it, this cornbread and vegetables dressing is great for turkey or chicken roasts.
  Butter/Margarine /turkey fat 1⁄2 Cup (8 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Corn bread crumbs 6 Cup (96 tbs) (1 1/2 Quarts)
  Soft bread crumbs 6 Cup (96 tbs) (1 1/2 Quarts)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Poultry seasoning 1 1⁄2 Teaspoon
  Eggs 2 , well beaten
  Giblet broth 1 1⁄2 Cup (24 tbs) (From Cooked Giblets)

Heat half the butter in frypan.
Add celery, onion, green pepper, and nuts; cook over low heat 5 minutes.
Cut rest of butter into small pieces; mix lightly with corn-bread, bread crumbs and seasonings.
Add eggs; sprinkle cooked broth over mixture.
Toss lightly to mix.
Stuff turkey lightly.
Roast in preheated 325 °F oven until stuffing is well heated in center (at least 165 °F).

Recipe Summary

Difficulty Level: 
Side Dish

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