Recipe Index


Friday, November 18, 2011

Cornbread Dressing

Growing up with a Korean mother and an Italian/Welch father, our holidays were atypical.  Thanksgiving was always a huge feast, of course, but it was always a variety of Korean dishes as well as the traditional "American" meal.  Stuffing was usually made from a bag, and I loved it.  However, Jane Vaughn (an employer and long-time friend) introduced us to the most moist and delicious cornbread dressing I have ever had.  I would even dare to say that it tastes better than Cracker Barrel's!  GASP!  Thanks to my sister, Jean (who knows just how to ask politely for recipes and who could probably manage to get even the most treasured secret family recipes with her smile and panache), I now have that recipe!  I always get great complements when I make it. My motto on this on is "One's you go homemade cornbread dressing, you never go back!"

1 skillet cornbread (see "Cornbread" recipes)
3 boiled eggs, chopped
1 lg onion, chopped
2 ribs celery, chopped
1- 49.5 oz can chicken broth
1- 14.5 oz can cream of chicken soup
1 soup can of water
3 tsp ground sage
salt and pepper to taste (I usually don't add any salt)

Crumble cornbread in a large mixing bowl and set aside.  Heat chicken broth, soup, water, onions and celery in medium stock pot, cook until onions and celery are tender.  Add chopped eggs, sage, salt, pepper and soup mixture to cornbread and mix well.  Mixture will be soupy.  Bake in a 9 x 13" baking dish for 350 degrees for 1 hour and 15 minutes (or until golden brown).

Giblet Gravy Recipe (optional)

1 can cream of chicken soup
2 small cans of chicken broth
1/2 c. chopped onions
1/4 c. chopped celery
1 boiled egg, chopped
1-2 TB cornstarch
1 c. water

Saute onions and celery in oil until tender.  Mix soups and broth together in a med. saucepan.  Add onions and celery to saucepan.  Bring to a boil, then reduce to low heat and cook approx. 20 minutes.  Add cornstarch to 1 c. water, dissolve and then add to mixture, cook until thickened.  If sauce is too thin, add more cornstarch (with water) and if too thick, add more liquid.

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