This recipe was clipped from a newspaper, date unknown but probably sometime between the 1970s and 1990s. Recipe is typed below along with a scanned copy.

Cornbread Dressing Recipe ClippingCORNBREAD DRESSING

2 cups finely chopped celery
1 – 1 1/2 cups finely chopped onion
1/2 cup butter
6 cups stale dry bread crumbs
6 cups dry cornbread crumbs
3 – 4 cups warm chicken stock (or water)
1/2 pound pork sausage
2 eggs, well beaten
Salt and pepper to taste
1/2 teaspoon sage
4 tablespoons butter

In a large skillet over medium heat, sauté celery and onions in 1/2 cup butter and set aside.

Combine breads in a large mixing bowl. Pour chicken stock (or water) over bread and toss to moisten. Add celery and onions.

In the same skillet, cook sausage over medium heat until it is brown and crumbly; drain well. Taste the dressing at this point and correct seasoning if necessary.

Use to stuff poultry or turn mixture into a buttered 3-quart casserole or 9-by-13-inch baking pan and lightly pat down to compress and smooth top. Dot with 4 tablespoons butter. Bake at 350° for 45-60 minutes or until a light brown crust begins to form around edges.

Yield: 18-20 servings

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6 Responses to Cornbread Dressing Recipe Clipping

Roberta Taylor
Published 10 November, 2016 in 3:45 pm

Great Recipe

Roberta Taylor
Published 10 November, 2016 in 3:45 pm

Very Good

Elsa
Published 14 November, 2016 in 8:51 pm

When do the eggs go in?

Sherry Miller
Published 16 November, 2016 in 5:22 am

Thank you! This sounds just like my Mom’s recipe and I’m looking forward to trying it.

Brends
Published 22 November, 2016 in 5:53 pm

Recipe for corn bread dressing.
Does not tell when to add eggs to mixture.

Anita Wine
Published 20 November, 2017 in 9:41 pm

When do you add the 2 well beaten eggs.

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