Dressing for Thanksgiving Dinner

By Bettye

Our family makes cornbread dressing for holidays. Every family has their own special recipe for dressing that Pepperidge Farm can't duplicate. I lost the recipe a while back and luckily my daughter had a copy or it would have been tragic. So, thanks to Key Ingredient I will never lose it again and can access it from any part of the world... as long as we have an internet connection!

Ingredients

• 2 c. stone ground cornmeal
• 2 t. baking powder
• 1 t. salt
• 1 t. soda
• 2 T. flour, heaping
• 2 T. bacon grease
• 2 eggs
• Buttermilk
• 32 oz. chicken broth, hot
• 4 T. butter, melted
• 1 egg
• 1 onion, large
• 1 T. sage
• celery, generous amount
• salt & pepper

Details

Servings 4

Preparation

Step 1

Combine corn meal, baking powder, salt, soda, flour, bacon grease, and egg. Add buttermilk until consistancy is a bit gushy. Bake cornbread at 425 degrees for 20 - 25 minutes. Best in a cast iron skillet.

Crumble baked cornbread while still warm. Add hot chicken broth and butter to taste. Mixture should be gushy. Add eggs, onion and sage. Salt, pepper and celery to taste.

Bake at 350 degrees until surface is dry.

For best results make Dressing a day or two before Thanksgiving.