Prep 30 mins
Cook 1 hr
This was a favorite of my midwestern family's. I watched my grandmother and mother make it all my life and it's just part of Thanksgiving,Easter,Christmas or a large Sunday dinner for me..my father loves it and I cook it about twice a month for him..he can eat a roaster pan alone..I fix it in small containers and he freezes it and takes it out as he wants...he's 90!!!
- 236.59 ml yellow cornmeal
- 236.59 ml all-purpose flour
- 14.78 ml baking powder
- 3.69 ml salt
- 9 eggs
- 295.73 ml milk or 295.73 ml buttermilk
- 59.14 ml cooking oil or 59.14 ml melted shortening
- 44.37 ml bacon grease
- 2 slice white bread (1 cup)
- 354.88 ml onions, diced
- 177.44 ml celery, diced
- 113.39 g pork sausage (optional)
- 59.14 ml butter or 59.14 ml margarine
- 4 (1700.97 g) can chicken broth (or broth from one boiled chicken deluted with water until 60oz.)
- 354.88 ml water
- 14.78 ml ground sage
- 4.92 ml poultry seasoning
- salt and pepper
- Let bacon grease get hot in baking pan while making cornbread mixture and oven is heating.
- Sift together flour, cornmeal,baking powder and salt.
- Add two eggs, milk and oil or melted shortening.
- Beat until just smooth-do not overbeat.
- Turn into hot greased 9x13 inch baking pan.
- Bake in a 425: oven for 20-25 minutes.
- Remove from oven and crumble into pieces into a roasting pan.
- Lay white bread on top.
- Leave uncovered drying for 2 days to a week.
- Cornbread and white bread can be dried in warm oven if your limited on time,but results aren't as good.
- Boil three of the eggs and dice.
- Crumble sausage in fry pan with butter or margarine, add onion and celery and cook until sausage isn't pink and celery is slightly tender.
- Make sure cornbread and bread are crumbled into small pieces and add sausage mixture without draining fat.
- Add diced boiled eggs,sage,poultry seasoning.
- Add four beaten eggs,chicken broth and water.
- Stir well.
- I use my hands to make sure it is mixed well.
- Taste and add salt and pepper as desired.
- Bake at 400 until top is slightly brown usually about an hour.
- Do not over cook-- if you like it moist water can be added while cooking.
This is a wonderful recipe.I have made this pennsylvania dutch style by spooning creamed chicken over mounds of this dressing.Thanks so much for submitting this.:0)
THANK YOU! We're from SW Mo. & all the women in our family who made this are long dead. I was so happy to be able to suprise my Dad w/ this dressing on Thanksgiving. I will be making this throughout the year. : )
This tastes just like what my grandma used to make. I can't believe that I made dressing that my family would actually eat. For the last 10+ years, when I made dressing, it was "lovingly" referred to as "the green cake"...after many ill-fated attempts at dressing, I had given up. I am SO glad I found this recipe. This is how I will make dressing from now on...no more "green cake" for the family. ;o)