Years ago, my mother let me help with the holiday baking. I learned how to make cornbread dressing from her. She was born in Mississippi and finally ended up in Texas. She brought all the recipes of country cooking with her and taught my sister and me all the ways of cooking a good old-fashioned home-cooked meal.
Once you taste this recipe for cornbread dressing, you will know that this cornbread dressing was made from the heart. This recipe is my mother’s and my recipe. There is no stuffing in my house. No added biscuits or other bread. Just good old-fashioned cornbread.
Do not use a cornbread mix or jiffy. Make your cornbread from scratch.
Cornbread Dressing: A Delicious Dish
Directions
Mix in a large bowl and pour into a baking pan (oblong or round). When cornbread is done, it will be lightly browned on top. Let it cool. Place the cornbread in a large dish or use your roasting pan.
Ingredients
Giblets (livers and giblets, chicken or turkey)
Chicken or Turkey stock (if you cook a Turkey or chicken, use the stock from the turkey or chicken.) Best with fresh stock, or you can buy stock.
- 5 or 6 onions, medium size
- 3 Green bell peppers
- 1 stalk of celery, large
- 6 Green onions
- 6 boiled eggs
- 2 raw uncooked eggs
- Salt
- Black Pepper
- 3 sticks of Butter or Margarine
Cut up onions and green bell peppers. celery, green onions. I use a food processor to cut up everything. It won’t take long. Put these in a pot with 2 sticks of butter and cook until brown.
Meanwhile……..
Pour chicken or turkey stock over cornbread and let it set to soften it. Mix bread and stock so that cornbread does not have lumps. Put enough of the stock in it so that the cornbread is not dry. Mix well. Pour the cooked onions, green bell pepper, celery, and green onion into the cornbread mixture. Stir well. Cut up 4 boiled eggs, put them in the cornbread mixture, and stir well. If it seems dry, add more stock; you can even add a little water. After boiling the giblets (livers and gizzards), cut them up and put them in the mixture. Mix well.
Now that you have gotten this far, it is ready to cook. Place cut-up butter or margarine on top and put in the oven. Bake at 350 degrees until brown on top (approximately 2 1/2 hours). This depends on how hot your oven is. This recipe will feed approximately 12–14 people.
Giblet Gravy
Cornbread dressing is no good without giblet gravy. Giblet gravy is made from chicken liver and gizzards.
- Giblet (save some of the giblets you cooked from the dressing)
- chicken or turkey stock
- Onions,
- green bell pepper
- green onions
- celery
- 2 boiled eggs
If you cooked these ingredients for the dressing, save a little for this giblet. Put the cooked mixture in a pot, pour the stock in, and add a little water. Let it come to a boil. Add a mixture of 2 tablespoons of flour to a bowl and mix with water until smooth. Add this to the giblet and onions, green bell pepper, green onions, and celery until it is a little thick. Cook for 15 minutes. Stir while cooking so that it will not stick. Pour gravy over the dressing. You are now ready to eat.
See Holiday Recipes for Diabetics
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