christmas dressing

★★★★★ 1
a recipe by
Lana Eades
Fort Worth, TX

My wonderful mother-in-law, Marie, taught me how to make this marvel of West Texas dressing. We cooked this each and every Thanksgiving and Christmas. Precious memories!

★★★★★ 1
serves An army
prep time 30 Min
cook time 1 Hr

Ingredients For christmas dressing

  • 6 pkg
    morrison's corn kits, cooked according to package directions
  • 6 slice
    white bread, crusts removed; lightly toasted
  • 1 stick
    unsalted butter
  • 1
    celery whole stalk (not a rib), chopped into small dice
  • 2
    onions, chopped into small dice
  • 2
    32-oz. boxes 99% fat-free, low sodium chicken broth
  • 6
    eggs, beaten
  • 1 Tbsp
    poultry seasoning (make sure it is fresh.)
  • salt and pepper to taste

How To Make christmas dressing

  • 1
    In a large skillet melt butter, and add celery and onion. Cook until mixture is translucent, but not brown. Set aside to cool slightly.
  • 2
    In a VERY large bowl break up the cornbread and the white bread. Then add broth to almost cover. Take a potato masher and blend the two breads and broth. Add the 6 eggs. Then add the poultry seasoning, salt and pepper. Be careful with the salt, because there is still some in the broth.
  • 3
    Pour dressing into a greased throw-away pan. (I use non-stick cooking spray.) Start at 475 degrees for 20 minutes, then reduce to 375 degrees for 45 minutes or so. About halfway through cooking give it a good stir. This dressing is pudding-like when it goes into the oven, but it cooks up into the fluffiest stuff when it comes out!

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