(Originally posted Nov 7, 2015)
Oh Cornbread Dressing… How I love you.
I’ll admit, one of the reasons I wanted to create this blog was to document the many wonderful Thanksgiving recipes I’ve accumulated over the years. These are time-tested, full-proof, knock your socks off recipes. Just thinking about them makes me hungry! Now, this is my Mom’s recipe, so it has all kinds of interesting details – some are very helpful & some are flat out comical. Let’s roll!
Aunt Jemima’s Yellow Corn Meal
*Mix & cook according to the directions, but OMIT the sugar. Double the recipe.
While still warm, butter (generously) top of cornbread with Country Crock and then allow to cool.
Chicken Bouillon cubes – 3 cubes
Swanson Chicken Broth – 2 cans
Country Crock margarine
Salt & pepper to taste
1 medium white onion – chopped
1 1/2 cups celery – chopped
5 eggs – boiled & chopped
3/4 to 1 cup parsley (not packed down) – pinch stems off
Crumble cornbread in a bowl.
In a large Pyrex cup, pour 1 can of chicken broth and bouillon cubes and heat in microwave until the cubes are dissolved. Let cool then add to the cornbread. Add chopped celery, parsley, onion and egg. Mix together – if too dry add remaining broth.
Bake covered at 350 degrees for 30 minutes, then uncover and brown under the broiler. Leave oven door slightly open & watch carefully, so it doesn’t burn.