My grandmother's cornbread dressing

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of My grandmother's cornbread dressing calories by ingredient


Introduction

I have down 12 oz of cornbread. I use a large cast iron skillet. If it is not 12 oz. let me know. I have down 12 oz of cornbread. I use a large cast iron skillet. If it is not 12 oz. let me know.
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

Directions

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.