patsy weaver's cornbread dressing
(1 rating)
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I have tried many cornbread dressing recipes and did not like some of them so I decided to experiment and make my own recipe. This is the result.
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(1 rating)
yield
10 to 15
prep time
30 Min
cook time
40 Min
Ingredients For patsy weaver's cornbread dressing
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3 ccooked, chopped chicken
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1 cancream of chicken soup
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1 bunchcream of celery soup
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4 qtcooked cornbread, crumbled (i use large skillet of cornbread)
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2 Tbspdried sage
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1 mdonion, chopped finely
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1 mdred/green bell pepper, chopped finely
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2 mdboiled eggs, chopped finely
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1 stickbutter, melted
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3-4 cchicken broth
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1/8 tspsea salt (or substitute)
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1/8 tspblack pepper
How To Make patsy weaver's cornbread dressing
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1Cook meat ahead and chop. Cook cornbread ahead and crumble. Chop vegetables. Add everything to sprayed 13 X 9 pan. Combine all ingredients and spread into sprayed pan or baking dish. Bake 350 degrees approximatley 40-45 minutes until top is golden brown. Check at about 30 minutes since ovens vary. Do not over cook which will make it too dry unless you like a dry dressing. It is done when when peppers and onions get done. Serve hot with your favorite giblet gravy.
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2Note: Add finely chopped celery (I do if I remember to buy some) and chopped pecans in the mix before cooking if you prefer. I do not like pecans in my dressing. Also if you add eggs to the cornbread when cooking it you might like to leave the boiled eggs out when mixing dressing, but I prefer eggs in both.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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