Thanksgiving is right around the corner! If you’re looking for a new dish to try, check out operations coordinator Kathy Bush’s family recipe for Cornbread Dressing!
8 slices of bread (left out for 24 to 48 hrs or oven dried)
1 sleeve saltine crackers
8 tablespoons of butter
2 cups celery chopped
1 large onion chopped
7 cups chicken stock
1 teaspoon salt and fresh ground pepper
1 tablespoon poultry seasoning
5 eggs, beaten
Preheat oven to 350 degrees
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, set aside
Melt the butter in skillet over medium heat, add celery and onions and cook until transparent, approximately 12-15 mins
Pour the vegetable mixture over cornbread mixture. Add the chicken stock, mix well and add salt and pepper and poultry seasoning.
Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 mins.
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cups buttermilk
2 tablespoons vegetable oil
Oven at 350 degrees
Combine all ingredients and mix well. Pour into greased pan and cook 20 to 25 minutes. Remove from oven and let cool.