I mentioned I was making this the other day and was asked how to make it. This is not for the guy that just wants to pour the dressing out and be done.
O.K. with that said here we go....
Make the cornbread first.
2 eggs slightly beaten
1 cup milk
1/4 cup melted butter
1 1/2 cup Self rising yellow corn meal mix
1 cup self rising all purpose flour
1/4 cup surgar
Combine all this togather in a large bowl and pour it into a greased pan. Bake it at 450 degrees for about 20 to 25 minutes.
Now for the dressing;
Sandwich bread; white or wheat, enough to equal approx. 1/3 to 1/2 the volumn of cornbread.
Celery; Diced, usually one stalk will do.
Onion; One large onion diced.
Sage; Two rounded teaspoons.
Salt and pepper; about a tablespoon of each.
Chicken Broth and butter; Melt a stick of butter in a pan, stir in one can of chicken broth.
Walnuts; Crushed, about two cups.
Mix all dry ingredients togather. Start with the pan of corn bread and sandwich bread. Break it up real good. Now add all the other dry items except the nuts. Once it is mix very well add the butter and broth to it and it will get to where it will stick togather. Now add one cup of the nuts. Transfer this all into a large bake pan and spread it out over the pan. Take the remaining cup of nuts and sprinkle over the top. Press them slightly into the mixture. Bake this at 350 until the top nuts are browned and the dressing looks done. Uaully takes about 30 minutes. If you overcook it the dressing will be dry.
I like to serve this with cranberry sauce and gibblet gravy. I just did this for tomorrow a few minutes ago. I like to make it up and have it already ready in the pan so tomorrow all I have to do is pop it in the over. I cover the pan and put it in the freg overnight.
emoHungry Jmax
O.K. with that said here we go....Make the cornbread first.
2 eggs slightly beaten
1 cup milk
1/4 cup melted butter
1 1/2 cup Self rising yellow corn meal mix
1 cup self rising all purpose flour
1/4 cup surgar
Combine all this togather in a large bowl and pour it into a greased pan. Bake it at 450 degrees for about 20 to 25 minutes.
Now for the dressing;
Sandwich bread; white or wheat, enough to equal approx. 1/3 to 1/2 the volumn of cornbread.
Celery; Diced, usually one stalk will do.
Onion; One large onion diced.
Sage; Two rounded teaspoons.
Salt and pepper; about a tablespoon of each.
Chicken Broth and butter; Melt a stick of butter in a pan, stir in one can of chicken broth.
Walnuts; Crushed, about two cups.
Mix all dry ingredients togather. Start with the pan of corn bread and sandwich bread. Break it up real good. Now add all the other dry items except the nuts. Once it is mix very well add the butter and broth to it and it will get to where it will stick togather. Now add one cup of the nuts. Transfer this all into a large bake pan and spread it out over the pan. Take the remaining cup of nuts and sprinkle over the top. Press them slightly into the mixture. Bake this at 350 until the top nuts are browned and the dressing looks done. Uaully takes about 30 minutes. If you overcook it the dressing will be dry.
I like to serve this with cranberry sauce and gibblet gravy. I just did this for tomorrow a few minutes ago. I like to make it up and have it already ready in the pan so tomorrow all I have to do is pop it in the over. I cover the pan and put it in the freg overnight.
emoHungry Jmax
