mom sefcik's famous cornbread dressing
(2 RATINGS)
There is a cute story to this recipe. My mother-in-law was a fabulous cook. My Father was a fabulous cook & Chef. My Dad heard me raving about Mrs. Sefcik's Cornbread Dressing at Thanksgiving in 1969. He was ticked-off that I liked her dressing more than his. He spent the next couple of years trying to improve his recipe. I finally told him his was better so that he would quit trying to out-do her recipe. Now that my wonderful father is gone, I can finally admit that I still love Mom Sefcik's Dressing more than his.
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prep time
1 Hr
cook time
1 Hr 30 Min
method
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yield
12 serving(s)
Ingredients
- 6 - celery stalks, chopped
- 1 medium onion, chopped
- 1 - butter, melted
- 1/2 - loaf, white bread, cut up into small cubes
- 3 packages cornbread mix, baked per instructions on pkg.
- 4 - whole eggs, slightly beaten
- 2 - whole eggs, boiled and chopped (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon sage or poultry seasoning
- 1/2 teaspoon curry powder
- 1 box (32oz. box) chicken broth, enough to make soupy
How To Make mom sefcik's famous cornbread dressing
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Step 1Bake 3 packages of cornbread per instructions on bag in a 9X13" pan. Break up cornbread and 1/2 loaf of white bread into a large bowl.Add all dry ingredients and let set over night.
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Step 2Saute onions and celery in butter and add to dry mixture.
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Step 3Mix above mixture with 4 raw eggs and 2 boiled and chopped eggs.
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Step 4Add enough chicken broth until mixture is soupy.
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Step 5Grease a 9X12X2" pan heavily with shortening. Add dressing and cook at 350° for about 1 1/2 hours. (The bigger your pan the less time it needs to cook.) Dig in with a spoon to see if it is done. It should be moist not dry.
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