Cornbread dressing
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | 2-day old crumbled cornbread |
| 3 | cups | Stale bread or toast |
| 2 | cups | Chicken stock |
| ¼ | cup | Vegetable oil |
| ½ | cup | Chopped fresh parsley |
| ½ | cup | Chopped celery |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green onion |
| Salt to taste | ||
| Cayenne pepper to taste Or | ||
| Tabasco sauce to taste | ||
Directions
Preheat oven to 325 F. Mix the crumbled cornbread and bread together in a large mixing bowl, pour in the stock, and set aside. Over medium-high heat in a med. sized skillet, heat the oil and saute the parsley, celery, onions, and green onions until the onions are clear, then pour into the bowl with the bread. Add the salt and pepper or hot sauce and mix well. Pour into a 9 x 9 inch greased casserole dish, or stuff a hen or turkey, and bake for 60 minutes, or untill bird is done. Yield: enough for large hen and a little extra. If you like, add drained chopped oysters, 1 lb. thin sliced smoked sausage, or both. Add chopped walnuts if you like.