Fortsies Cornbread Dressing PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:47

1 pone day-old cornbread 2 TBS vegetable oil 1 finely chopped small onion 4 stalks finely chopped celery 6 finely chopped green onions 5 hard boiled eggs, chopped 4 raw eggs, lightly beaten ½ tsp salt ½ tsp black pepper ¼... 

  • 1 pone day-old cornbread
  • 2 TBS vegetable oil
  • 1 finely chopped small onion
  • 4 stalks finely chopped celery
  • 6 finely chopped green onions
  • 5 hard boiled eggs, chopped
  • 4 raw eggs, lightly beaten
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • About 2 cans chicken stock
  1. In a skillet heat vegetable oil over medium high heat; add onion and celery and cook until onion is wilted, about 7 minutes
  2. Add green onions and cook additional 2 minutes; remove from heat
  3. In a bowl crumble cornbread, add onion mixture, hard boiled eggs, seasonings, and green onions
  4. Add enough chicken stock to make the mixture soupy; most of the liquids will cook out during baking; not enough liquid, results in a dry dressing
  5. Bake at 350° for 50 minutes

Serves 4-6

This dressing is good with wild game, chicken, or turkey