Thankgiving dressing
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Thankgiving dressing
  Holiday    Stuffing    Poultry    Dressings  
Last updated 6/12/2012 1:26:35 AM. Recipe ID 61065. Report a problem with this recipe.
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      Title: Thankgiving dressing
 Categories: Holiday, Stuffing, Poultry
      Yield: 8 Servings
 
           Vegetable spray
      1 tb Margarine
  1 1/4 c  Onion, chopped
  1 1/4 c  Celery, chopped
      2 tb Water
  1 1/4 ts Poultry Seasoning
      1 ts Rubbed Sage
    1/4 ts Salt
      3 c  White Bread (1/2 inch cubes)
           -about 6-11 slices
  2 1/2 c  Chicken Broth
    1/3 c  Parsley,finely chopped fresh
      1    Egg

MMMMM---------------------SOUTHERN CORNBREAD--------------------------
      1 c  Flour
    1/4 c  Yellow Cornmeal
      2 ts Baking Powder
      2 ts Sugar
    1/8 ts Salt
      1 c  Skim Milk
      2 tb Vegetable Oil
      1    Egg, beaten
 
  Some people call it dressing, and some call it stuffing, but everyone
  calls it delicious. And it is apart of every Thanksgiving table I can
  remember! How about you? However you try and say it it's good! It
  means a family traditions gathering around the kitchen with the
  family while you make the stuffing to go inside of the turkey out out
  side of the turkey. Oh the smells of the kitchen will bring you all
  home for sure.. Stuffing is as American as Apple Pie, and baseball.
  Weather you call it Dressing or stuffing it is a savory well seasoned
  mixture of bread on bread. If your from the deep South you most
  likely use corn bread, and if your from the Cajiun country yu might
  like oysters, and french bread and articoke hearts. However you fix
  it, or how ever you serve it. It's family traditions that matter.
  It's the memories that will last a life time to share with our
  friends and families now.. Here's a Southern Cornbread Stuffing that
  one of my favorites.
  
  DIRECTIONS:
  
  TO MAKE THE CORN BREAD: Combine first 5 ingred. in a large bowl stir
  well. Combine milk,oil and egg add to flour mixture.. Stirring just
  until dry ingred. are moistened Spoon batter into a 8 inch square
  baking pan. coated with cooking spray (Pam) Bake at 425 for 20 min.
  or until center comes out clean. Makes 8 servings. When corn bread is
  done cool on wire rack and crumble corn bread and set aside until
  ready to mix with the move ingred.
  
  Melt margarine in large skillet over medium heat add onion, celery and
  water and cover. Reduce heat to medium low and cook 15 minutes or
  until tender. Remove from heat stir in poultry seasoning, sage, salt
  and white bread. Combine crumbled corn bread, onion and bread
  mixture, chicken broth, parsley and egg in a bowl and stir well.
  Spoon mixture into a 2-qt casserole coated with Pam (vegetable
  non-stick spray) Bake uncovered at 325 for 35 min.
  
  Makes about 8 servings.
 




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Recipe ID 61065 (Apr 03, 2005)

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