Grandma standard s cornbread dressing. Grease a 9x13 inch baking dish. Add the onions celery green pepper and stuffing mix to crumbled cornbread. I added a little bit of poultry seasoning to mine and and it was great. Cornbread 9x9 inch pan my grandmother always uses day old cornbread 3 pieces of toast crumbled or stale bread 1 cup onions diced about half of a large onion 1 cup of celery diced about 3 stalks 1 cup of green bell peppers diced about 1 medium green bell pepper.
Kmmcjones 297 40 november 25 2007. Add hot broth and. Set aside until needed. In a large skillet over medium heat melt the butter and saute the celery and onion until soft. In large bowl combine celery mixture crumbled cornbread bread pieces sage and pepper.
Grandma standard s cornbread dressing. Melt butter in medium skillet over medium high. 1 tablespoon canola oil 1 medium onion chopped 2 celery ribs chopped 3 large eggs 2 cans 10 3 4 ounces each condensed cream of. Grease 13x9 inch 3 quart baking dish or pan. Added celery used chili powder instead of cheyenne a little poultry seasoning turn out good kids husband liked it.
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Add salt to taste. Dot top with. This is good just like it s listed with a little cayenne pepper. Preheat oven to 350 degrees f 175 degrees c. In a large bowl combine the celery onions 3 cups crumbled corn bread eggs chicken stock sage and salt and pepper to taste.
Step 3 place the chicken breasts in a pot and cover with water. A little sweet for me but still really good next time use cheyenne and not chili poweder. Back to grandma standard s cornbread dressing recipe. Ingredients 2 eggs beaten 2 cups chicken stock 2 tablespoons dried sage salt and pepper to taste add all ingredients to list. Bring to a boil and cook.
Advertisement step 2 place the cornbread cubes into a large bowl. Directions heat oven to 450 degrees. Advertisement step 2 place the cornbread cubes into a large bowl. Step 3 place the chicken breasts in a pot and cover with water. Add salt to taste.
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