Seminole Corn Dressing

1
Colleen Sowa

By
@colleenlucky7

My great grandparents received this recipe from Native American Seminole family that they came to know through their travels.

This is an old family recipe, that has been changed (updated) like switching the lard for butter or margarine, and adding canned corn as opposed to fresh corn.

Our family likes to have this a few times a year. It is one of our Thanksgiving dressings (we always have friends and family over and it is always a hit. We serve it with chicken, duck, goose, turkey or make stuffed pork chops.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8 -12
Prep:
30 Min
Cook:
35 Min

Ingredients

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  • 1/2 c
    lard (butter or margarine)
  • 2 large
    onions (minced)
  • 6 stick
    celery (minced)
  • ·
    salt and pepper to taste
  • 2 Tbsp
    fresh parsley (minced fine)
  • 1 1/2 Tbsp
    ground sage (or to taste)
  • 6 c
    corn bread (crumbled)
  • 2 c
    white bread (torn up small)
  • 1 can(s)
    whole kernel corn (use the liquid as part of you liquid measurement)
  • 1 1/2 c
    chicken broth (or water)
  • 4
    eggs (well beaten)

How to Make Seminole Corn Dressing

Step-by-Step

  1. Saute' the onions and celery (do not brown) in the Lard. Put in a large bowl with the drained corn and breads.
  2. Beat the eggs well and add spices and liquids, beat until well mixed. Pour this over the vegetables/bread mixture. Toss together.
  3. Bake this is baking pan covered at 350 degrees for 20 minutes, and uncovered for additional 15 minutes.
  4. *** Use your dressing/stuffing directions for cooking times with meats. This is excellent for stuffed pork chops.

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About Seminole Corn Dressing





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