I wanted to post a few Thanksgiving recipes this year, but since I will be in the middle of the East Texas Pineywoods with no internet when I actually cook them, I guess I should go ahead and post them now without pics and add the pics in later when I get back home. Will that work? Let's find out, shall we?
My favorite part of Thanksgiving dinner (beside the turkey) is the dressing. It's a dish that we can and do have other times during the year, but on the Thanksgiving table, it has a surreal quality and tastes much better. The one I make is my mom's recipe and I am not sure where she got it. I think it may have been on the package of cornbread mix. I do know it has been around ever since I can remember. It's just not Thanksgiving without it!
The Ingredients *All amounts are for a single recipe in a 8 x 8 pan. I usually double it and use a 9 x 13 pan.
Prepared 6 ounce package of cornbread (I like the Betty Crocker kind that costs about $.38 per package)
1/2 cup diced onion
1/2 cup diced celery
1/2 stick butter
2 eggs, beaten
1/2 tsp pepper
1 tsp poultry seasoning
1 1/4 cups chicken broth
Melt butter in skillet or saute pan. Add celery and onion and cook over medium heat until slightly browned and soft.
Crumble cornbread in a large mixing bowl.
Add remaining ingredients, including sauteed onion and celery with all remaining butter in pan.
Mix well and pour into casserole or baking dish.
Bake at 350 degrees F for 30 minutes or until top is set and edges are golden brown. This stuff is even more amazing the next day, trust me!
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