Monday, November 26, 2018
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Wednesday, November 21, 2018
Monday, November 19, 2018
Sunday, November 18, 2018
Saturday, November 17, 2018
Friday, November 16, 2018
Thursday, November 15, 2018
2 pans cornbread
2 - 14 ounce packages Pepperidge Farm Herb Seasoned Stuffing Mix
1 bunch celery
2 sticks butter
2 packages onion soup mix
12 cups chicken broth - can use 3 boxes (32 ounces each) or 6 cans (15.5 ounces)
I start making dressing by baking two pans of cornbread. I make my cornbread by adding four cups of cornmeal to three to four cups of buttermilk and then baking that in a 375 degree oven for approximately 40 minutes.
While the cornbread is cooling, I chop up the celery and onions and saute them in a skillet with butter until the vegetables are soft.
After that is all mixed together well, I start adding the chicken broth. You can use homemade or store bought. I add enough to make sure the dressing is well moistened.
This is a tried and true family favorite recipe used by three generations in my family.