Thanksgiving Recipes Part 1:Mom’s traditional Southern Cornbread Dressing!

Mom’s Cornbread Dressing!
2 packs corn kits
Three hard boiled eggs
1/2 cup diced onions
1/2 cup diced celery
1/4 cup bell pepper
1/4 cup diced green onions
2 slices Bread dried out and toasted
Teaspoon salt
Teaspoon Pepper
Dash of seasoned salt
2 teaspoon poultry seasoning
2 teaspoon rubbed sage
2 raw eggs
32 ounces chicken broth

Directions:

A few days before you are going to make your dressing, cook cornbread per package instructions: you do NOT want to use a sweetened cornbread (like Jiffy) for this!! Cut into squares and leave it to dry out. If you don’t have the time, after it’s cooked, crumble it up and put in an oven at 200°F and leave it for a few hours, stirring occasionally.

Lay out 2-3 slices of bread to dry out. Then day of, toast and crumble.

The reason to do this is the dryer your cornbread and bread are the more they will absorb the broth and flavor of the spices.

Add in your veggies, chopped eggs and spices and broth BEFORE you add the raw eggs! Taste for seasoning then adjust if needed.

Then add your raw eggs, mix and bake at 350°F til browned on top. 30-45 minutes.

[joycerandall]

That is exactly like my mother use to make it and it always tasted better than any other.

[rick]

I love the "pat on the back"!

[patriciamcclenton]

Just found y'all channel love it 😍