Seminole Corn Dressing
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.
1/2 clard (butter or margarine)
2 largeonions (minced)
6 stickcelery (minced)
·salt and pepper to taste
2 Tbspfresh parsley (minced fine)
1 1/2 Tbspground sage (or to taste)
6 ccorn bread (crumbled)
2 cwhite bread (torn up small)
1 can(s)whole kernel corn (use the liquid as part of you liquid measurement)
1 1/2 cchicken broth (or water)
4eggs (well beaten)
How to Make Seminole Corn Dressing
- Saute' the onions and celery (do not brown) in the Lard. Put in a large bowl with the drained corn and breads.
- Beat the eggs well and add spices and liquids, beat until well mixed. Pour this over the vegetables/bread mixture. Toss together.
- Bake this is baking pan covered at 350 degrees for 20 minutes, and uncovered for additional 15 minutes.
- *** Use your dressing/stuffing directions for cooking times with meats. This is excellent for stuffed pork chops.