1 batch of Cornbread (see above), crumbled and dried out.
5 slices Ener-g Light Tapioca Loaf, dried in a 250° F. oven for about an hour or so, then broken into small pieces.
1 cup Onion, diced
1 cup Celery, diced
1/2 cup Butter
3/4 tsp. Poultry Seasoning (more or less, depending on your taste)
4 Eggs, beaten
1 Tbs. Baking Powder
1 tsp. Sugar
Salt and Pepper to taste
1 quart (32-oz.) Chicken Broth or Stock (I use Kitchen Basics Chicken Stock)
Preheat oven to 350° F.
a large sauté pan, melt butter then add onions and celery. Reduce heat
and cook until translucent. Add poultry seasoning to the celery and
onion mixture and cook a few minutes longer to allow the flavors to
blend. Remove from heat and allow to cool a bit (so the heat does not
scramble the eggs).
- Meanwhile, in a large bowl, add crumbled
cornbread and bread pieces. Toss to blend. Add baking powder, sugar,
salt and pepper to taste. Stir to incorporate all of the dry
- In a separate bowl, beat eggs with a fork or whisk. Add to the bread mixture, stir.
- Add the cooled sauteed vegetables with poultry seasoning to the bread mixture, stir.
chicken broth or stock. You will want this mixture to be soupy and I
do mean soupy! If you do not add enough broth or stock, the cornbread
dressing turn out like a brick.
- Bake at 350° F. for 45 minutes or until the dressing is lightly
brown on top and the middle is set. My grandmother would always lay a
few pecan halves on top of the dressing before she baked it for a pretty