seminole corn dressing
(2 ratings)
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.
►
(2 ratings)
yield
8 -12
prep time
30 Min
cook time
35 Min
Ingredients For seminole corn dressing
-
1/2 clard (butter or margarine)
-
2 lgonions (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 canwhole 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
-
1Saute' the onions and celery (do not brown) in the Lard. Put in a large bowl with the drained corn and breads.
-
2Beat the eggs well and add spices and liquids, beat until well mixed. Pour this over the vegetables/bread mixture. Toss together.
-
3Bake 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.
- 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!
Categories & Tags for Seminole Corn Dressing:
ADVERTISEMENT
ADVERTISEMENT