Recipe by Deborah1
Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.
Top Review by glendawill
I've been using this recipe for over 20 years. As written, it's a little bland for me, so I use a lot more poultry seasoning than the recipe calls for. I don't add the eggs in until the very end - that way I can continually taste-test until the flavor is just right, without worrying about ingesting raw eggs. In addition to the broth, I also add a few cups of milk. The extra liquid keeps the dressing from being too dense, and adds a little richness to the flavor. The other modification I make is using all cornbread, instead of a mixture of cornbread and white bread.
- 3 cups coarsely crumbled cornbread
- 6 slices stale bread, torn in small bits, please use a good quality bread
- 6 slices cooked bacon, crumbled
- 2 tablespoons bacon drippings
- 1 cup diced celery
- 1 1⁄2 cups diced onions
- 2 beaten eggs
- 1 tablespoon dried parsley
- 1 teaspoon poultry seasoning
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2-2 cups chicken broth
Directions See How It's Made
- Preheat oven to 350.
- Saute the onions and celery in the bacon drippings, until soft but not browned.
- Let cool slightly.
- Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
- Add the cooked celery and onions and toss to mix well.
- Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
- (Everytime is going to be different.) This is a personal taste decision.
- I like my dressing moist so I add broth until I have a very wet mixture.
- Any type pan will work for baking.
- I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
- Bake for 30 min, uncovered, or until golden on top.
- This is enough to stuff an 8 to 10 lb turkey, if you so desired.
- **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
- ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
- (Just a tip my grandma told me that works.).