Cornbread ressing

Community Recipe from

Ingredients

  • 1 bunch(es) celery chopped
  • 1.5 onion chopped
  • 2 bag(s) Pepperidge Farms Dry Cornbread Dressing Mix
  • 2 box(es) chicken broth
  • salt to taste
  • pepper to taste
  • poultry seasoning a few shakes
  • Sage a few shakes
  • 1 pound(s) bacon cooked & crumbled
  • 1 can(s) chopped water chestnuts
  • turkey giblets cooked & chopped
  • 2 eggs mix together

Preparation

  1. Cook giblets in enough water to cover. Add to giblets 2 stalks celery with leaves and about 1/2 onion roughly chopped. Drain giblets, retaining water. Discard celery and onion and chop giblets.
  2. Cook Bacon and chop. Saute chopped celery and onion lightly in bacon grease, drain on paper towel.
  3. Put dry cornbread dressing mix in a large bowl. Add all ingredients to dressing mix, including eggs. If you have any drippings from the cooked turkey add that to the dressing mixture. You can also add a little of the chopped giblets. (if you are not making giblet gravy, add all giblets to the dressing mixture.) Add chicken broth to mixture until mixture is like a loose batter.
  4. Place in a greased casserole dish and cook in 350 degree oven for about 45 minutes. If not "set" in the middle, cook a little longer.

November 2013

This recipe is a personal recipe added by dhailsg and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cornbread ressing Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy