My grandmother's cornbread dressing
- Number of Servings: 20
Ingredients
Cornbread, 12 oz Sage, ground, 3 tbsp Celery seed, 1 tsp Celery, raw, .5 cup, diced (half a cup) Turkey, fryer-roasters, leg, meat only, roasted, 2 unit (yield from 1 lb ready-to-cook Chicken Broth, 2 can (10.75 oz) onions, raw, 1 cup, chopped Nature's Own 100% Whole Wheat Bread, 24 oz. loaf, 1 serving =1 slice, 4 serving
Crumb cornbead and bread. Boil turkey legs in the chicken broth for 1 hour. Take legs out, let cool. Put onion, half the celery flakes, celery seed and sage in the pot, simmer on low. Salt and pepper to taste. Add the remaining celery seed, sage, and celery flakes on the cornbread and bread mixer. Stir. Pull meat off the turkey leg and add to pot. Let the chicken, celery, sage, onion and turkey meat mixer simmer 1-2 hours. Add slowly to cornbread mix a little at a time. Add till dry mix is moist, but not swimming in juice. Stir and taste. Add salt, pepper, and/or sage to taste. If you need more liquid add chicken broth. Separate into 2 batches of medium glass bowls or one long cake pan. Cook at 350 or 400 till brown on top. Makes about 20-25 1-cup serving.
Number of Servings: 20
Recipe submitted by SparkPeople user TESSA1964.
Number of Servings: 20
Recipe submitted by SparkPeople user TESSA1964.
Nutritional Info Amount Per Serving
- Calories: 73.5
- Total Fat: 1.8 g
- Cholesterol: 15.0 mg
- Sodium: 261.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.7 g
- Protein: 4.1 g
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