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Grandma Virginia’s dressing
By Culinary Cowboy | November 9, 2007
If you don’t have a good cornbread based dressing to go with your Thanksgiving turkey, I strongly recommend this one.
The Dressing
- 3 cups chopped CELERY
- 3 cups chopped ONION
- 3 cups BUTTER
- 6 tsp. SALT
- 24 cups BREAD CRUMBS (at least 50% cornbread)
- 9 tsp. McCormick’s POULTRY SEASONING*
*Substitute 1-tsp. fresh sage for 1 tsp. of poultry seasoning. **
**Personally, I would at least double that amount of sage and throw in some thyme as well. (editor)
Sauté onions and celery in the butter. Put the other ingredients in a large bowl. Add the sautéd onions and celery and butter. Start mixing. Add hot water to the make the right consistency - plan on on about 5 cups. Use chicken bouillon or chicken stock for better flavor.
Bake in a flat pan at 350 degrees for 30 minutes. Not for stuffing bird.
Website Posting with Family History
Topics: Cornbread, Heritage Recipe, Holidays, Side Dishes |