Grandma Ballance's Corn Bread Stuffing
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- 1 large
- bell pepper
- 2 medium
- 1 stalk(s)
- 4 large
- 4 c
- chicken or turkey broth
- dryed ground sage to taste
- salt and pepper to taste
2 LARGE PANS OF CORN BREAD PREPARED
1Chop vegetables and add to large sauce pan with broth. Boil until just before tender. A little crispness left.
Let cool. You can do this step and prepare corn bread a day or two before you are going to serve the dressing but( DO NOT) mix together until you are ready to mix together and bake.
2When you are ready to bake stuffing mix par-boiled vegetables that have been drained. ( Save this liquid), corn bread that has been crumbled into small pieces.
3Add ground sage, salt and pepper in small amounts until you have it seasoned to your family's desired taste.
NOTE. children and elderly may need a light flavoring of sage. Large amounts of this herb can cause indigestion.
4Beat eggs and add to dressing. Add reserved vegetable broth and turkey broth until you had a moist dressing. Careful not to wet.
5Add a small pats of butter on top and bake at 350 degrees covered 30 minutes . Uncover and bake until brown on top. Dressing is ready to be served.