Cornbread dressing (nada's)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Biscuits, crumbled * |
| 8 | cups | Cornbread, 10\" skillet * |
| Crumbled | ||
| 4 | cups | Liquid, stock from giblets** |
| 1 | Margarine, 1 stick | |
| 1 | Onion, sauteed | |
| 2 | Eggs | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper, black |
| 3 | teaspoons | Seasoning, poultry |
| 1 | teaspoon | Sage |
| Onion powder to taste | ||
| Celery seed to taste | ||
| 1 | cup | Flour, all purpose |
| 1 | cup | Flour, self rising |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | cup | Shortening |
| ¾ | cup | Milk |
| 1 | tablespoon | Vinegar, white |
Directions
BISCUITS
Preheat oven to 325ø. Mix all of the ingredients thoroughly. Bake at 325ø for 50 minutes or until done to taste.
* Cornbread and Biscuits should be day old. ** Should be moist but not runny.
Seasonings may be added or adjusted to taste.
NOTE: About (1«) rounds of 8" or (1) 10" round of cornbread make about 8 cups.
BISCUITS: Heat oven to 450ø (HOT). Add vinegar to milk and sat aside.
Mix dry ingredients in mixing bowl. Cut in shortening with pastry blender until mixture looks like "meal". Stir in almost all of the milk. If dough does not seem pliable, add enough to make a soft, puffy dough easy to roll out. Round up on lightly floured cloth-covered board. Knead lightly about 6 times. Handle lightly.
Roll dough to about «" thick . Cut with floured biscuit cutter. Place on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. (2" cutter makes about 15 biscuits) Submitted By ROBERT BURNHAM On 07-15-95