cornbread dressing and holiday gravy
(2 ratings)
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My family and friends all enjoy this during the Holidays. It is very moist and when combined with the Gravy it is wonderful. Usually make this 4 or 5 times between Thanksgiving and Christmas. This has been in my recipe file since about 1980.
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(2 ratings)
yield
15 to 19
Ingredients For cornbread dressing and holiday gravy
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2 ccelery, finely chopped
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3/4 cwhite onion, finely chopped
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1/2 cmargarine
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5 - 6 ccrumbled cornbread
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2 cherb seasoned stuffing mix
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1 1/2 tsppoultry seasoning
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3 lgeggs, lightly beaten
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214 1/2 ounce cans chicken broth
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1/2 tspthyme leaves
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1 tspsalt
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1/2 tsppepper
How To Make cornbread dressing and holiday gravy
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1Cook celery and onion in margarine until tender, put in large bowl. Stir in rest. Spoon or pour into a lightly greased 13 x 9 inch dish. Bake uncovered at 350 degrees for 35 minutes or a little longer, do not overcook or it is dry. Can make two days before and refrigerated. Celery, onion and cornbread can all be frozen several days or weeks in advance and then on day to be served all dumped into bowl, stirred, poured into dish and cooked. Can use 2 "Jiffy" mixes, 8.5 ounce size each. When making for 22 or more make more than 1 recipe or if you want left overs make more. It would be awful to have to prepare all this on the day it is to be served.
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2Holiday Gravy: 10 1/2 ounce can cream of chicken soup 14 1/2 ounce can chicken broth, regular or fat free 1/2 teaspoon thyme leaves 2 hard boiled eggs, finely chopped 1/4 teaspoon salt Combine all in pan, stir and heat, serve with Cornbread Dressing.
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Categories & Tags for Cornbread Dressing and Holiday Gravy:
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