- 10
- 60 mins
- 180 mins
Ingredients
- 5-6 C Crumbled Corn Bread
- 5-6 C Stale Bread Crumbs (1pk. plain no season)
- 1/2 C Stick Butter
- 1/2 C Crisco
- 1 C Diced celery
- 1/2 C Diced onion
- 2 Tsp Salt
- 1/2 Tsp Pepper
- 2 Tsp Sage
- 2 Beaten eggs
- 1 to 1 1/2 C Boiled water
- 1 Small diced red apple
- Cornbread Recp.
- 1 C Dorsel's self rising corn meal
- 3/4 C Cold sweet milk, butter milk if possible, if not then 2%
- 2 Tbl melted Crisco
Preparation
Step 1
Cooking Cornbread Mix:
1. Mix Crisco/butter and melt in skillet. Add celery/onion; cook for 5min (DO NOT BURN!)
2. In a large bowl add cornbread, breadcrumbs and mix. Add salt/pepper/sage seasoning and mix well.
3. Add egg and mix well.
4. Heat water to boil and sprinkle over mixture, mixing lightly until dressing is moist enough to hold together, but NOT soggy.
5. Dice apple and mix well into stuffing.
NOTE: If turkey is not too fat, add 1 can of College Inn chicken broth to the mixture in roaster while cooking w/turkey to keep dressing from drying out.
Bake for 2hrs. with turkey.
Cooking Cornbread Mixture:
1. Before placing cornbread into pan, use a large amount of Crisco to layer/coat pan. Put into over and let pan get hot. Once Crisco melts and gets hot, pull out of oven and then put the corn mixture in pan. This will make crunchy crust so it will stay together.
2. Add milk to corn meal and mix together.
3. Add the melted Crisco and stir in.
4. Spoon into the hot greased 8x2 pan.
4. Bake @ 450 for 20-25min.