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LOCATION: Recipes >> Poultry >> Stuffing 90

Print this Recipe    Stuffing 90

Chicken or Turkey Dressing

3/4 c yellow cornmeal
3/4 c. white flour
1 Tblsp. sugar
1 egg
1/4 c. bacon drippings or corn oil
1 c. buttermilk

Preheat oven to 425 degrees while heating drippings or oil in cast
iron skillet or cake pan. Mix all ingredients together except for
the drippings or oil. When oven is heated to 425 degrees, remove
skillet, poor the heated oil into the batter and stir really well,
pour batter back into skillet, and return to oven for eight minutes,
take out of oven flip bread and bake for five more minutes. Let
cool, and then crumble in a large pyrex bowl.

Add six pieces of soft white bread cut or broken into small pieces
to the crumbled cornbread and mix well. Dice one medium bermuda
onion and two to three stalks of celery as small as you can and
add to bread mixture. Add 1/2 tsp. black pepper (fine grind) and
i/2 tsp. salt. Then add 1 tsp. fine ground dalmation sage, mix
all dry ingredients well. Add two eggs, two cans chicken broth,
and 1/4 cup minced granny smith apple (peeled).

Take a potato masher and mash well. Pour into a greased or sprayed
glass casserole dish, or stuff bird.

If cooking in a casserole dish, cover with heavy duty foil and bake
at 325 degrees for about 40 minutes, remove foil and then cook
until top is browned nicely but dressing is not too dried out.
Serve with chicken or turkey and mashed potaoes and gravy.


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