Recipes

[missy1]

cubes, chicken broth, butter, celery, green onions, cranraisins, sausage

[Hoovermom]

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@KatieB wrote:

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@Hoovermom wrote:

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@KatieB wrote:

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@YorkieonmyPillow wrote:

Someone posted this and I saved it:

Dressing

Ingredients:

2/3 C. onion, chopped
2 C. celery, chopped
2 quarts cornbread, grated
1 quarts biscuits, grated
1/4 C. parsley flakes
2 tsp. poultry seasoning
2 tsp. ground sage
1 tsp. ground black pepper
4 oz. margarine
1 quart canned chicken broth
14 oz. canned chicken broth

Directions

Preheat oven to 400 degrees.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a bowl.

Add melted margarine. Stir until blended.

Add chicken broth to dry ingredients and mix well.

Divide mixture evenly into two 8 x 8 inch pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.

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Weird recipe..  I've never heard of 'grated cornbread' or 'grated biscuits' in my life..   Guess they mean biscuits/cornbread, crumbled...   And measured in quarts instead of cups..??

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@KatieB:  I have actually cooked this dressing recipe from Cracker Barrel.  As far as the cornbread and biscuit, I did grate in large pieces for the consistency.  2 quarts = 4 cups.  It was delicious for this Southern girl.

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@Hoovermom   2 quarts is 8 cups (not 4 cups as you stated) for this southern girl (me)....  

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@KatieB:  You are so right, bless your heart.

[GrailSeeker]

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@novamc1 wrote:

Wouldn't even consider using anything except Pepperidge Farm Herb Stuffing Mix and doctoring it up with celery, onion, broth, butter and  VERY occasionally some hot pork sausage.

FOLLOW DIRECTIONS ON PACKAGE.

I guess Pepperidge Farm Cornbread Stuffing Mix is equally good, but haven't tried it.

I use the  packaged mix plain, crushed up, as a topping for different casseroles all year long, too.

I've been served  stuffings  that were "homemade"  using various types of bread cubes or crumbs and seasonings, and I don't think they can top Pepperidge Farm. 

I literally have felt sorry for the hostesses who spent so much time as DIYers,  when they could have opened a bag from Pepperidge Farm.

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 I'm a DIYer, and I especially feel sorry for those who think Stove Top is just fine. I have not tried Pepperidge Farm, but it is so easy to do your own, I have my doubts about it being better.  This is my recipe, modified slightly from a 1959 edition of Farm Journal's Country Cookbook.

1 and half  loaves of white sandwich bread, cut into cubes.

Season with 3/4 tsp. rubbed sage, 3/4 tsp. poultry seasoning, 2 tsp. salt, 1/2 tsp. pepper.

Let set overnight in a lightly covered bowl (waxed paper or paper towel, so not airtight).

Sautee about 2/3 cup chopped onion and 1 cup of chopped celery (more or less to taste) in 2/3 cup butter until soft but not browned.

Combine with seasoned bread cubes.

Add 1 and 1/3 cups milk, 1 and 1/4 cups canned chicken broth and two beaten eggs. Bake at 350 for a half hour or until lightly browned around edges.

This recipe, which is what my mother used, surpasses my (ex) husband's mother's and grandmother's dressing, according to him and my daughter. 

My daughter calls every year for it, if she isn't here, as she did again this year.  Everyone says its the most delicious dressing they have ever had.