Getting Ready for Thanksgiving

Southern Cornbread Dressing! : Serves 10-12

Set oven to 450 degrees. Add 4 tablespoons oil to cast iron skillet; heat the skillet while you mix:
2 cups self-rising corn meal;
1/2 cup self-rising flour;
2 eggs and about
1 and 1/2 cups milk and
2 tablespoons oil...batter will not be thick.

Pour into hot skilletBake 12 - 15 min. or until edges are browned.

2 sticks margarine
1 cup Onions
1 cup Green onions (tops and bottoms)
1 cup Celery1 can Cream of mushroom soup
1 can Cream of chicken soup
10 boiled eggs

Bake corn bread. While it is cooking chop all vegetables. Cook them down in the margarine. When corn bread is done beak it up in big bowl. In the same bowl add the cooked onions, celery, green onions, break up boiled eggs and mix all together. Add soups and chicken meat. Add Chicken broth (I use the broth from the Turkey I have baked) as much as you want...(probably as much as 2 cups) Just remember it will soak it up. Now put in oven proof dish and put in oven set at 350 degrees for about 20 min or until slightly brown on top. **my tip**...I make it a day ahead (so the seasonings/flavors mix thoroughly) then bake it on the Big Day

1 comment:

  1. pass the cranberry sauce, ya'll!!
    That sounds wonderful!!


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