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Cornbread Dressing

Make a recipe of cornbread and crumble into a large bowl.
Neck, gizzard and liver of chicken or turkey
1-1/2 cups water
3 chicken bouillon cubes
1 cup chopped onions
1 cup chopped celery
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 teaspoon salt
3 eggs, slightly beaten

Stew together the neck, gizzard, liver, salt, pepper and chopped vegetables in a stock made of the bouillon cubes and water. Save pieces of the chicken or turkey for the gravy. Add the remaining ingredients to crumbled cornbread and mix thoroughly. If necessary, use additional stock or turkey. Place in a greased 2-inch deep pan and cook for 20 minutes at 450 degrees.

TIP: I like to add sage and additional poultry seasoning to taste. ;-)

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