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- 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
- 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.
- Cook Bacon and chop. Saute chopped celery and onion lightly in bacon grease, drain on paper towel.
- 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.
- 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.
This recipe is a personal recipe added by dhailsg and has not been tested or endorsed by MyRecipes.
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Cornbread ressing Recipe at a Glance
- COURSE: Casseroles