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February 20, 2006

Southern Dressing

I am from Georgia and I don't put funky stuff in my dressing. Here is a simple, but delicious recipe. I just made this last week. My husband would love it if I made it every week, it's that good. Also, to answer your question, the best dressing is made with Turkey but I use chicken broth and it comes out just about as good. I don't do too much with Duck because of the fat and grease content. Hen's are the best source for getting broth. For some reason, when you boil a hen, the broth just seems to taste better. Hope this helps.

2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste
Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Contributed to our recipe list by Sharon.

Posted by Willie Crawford at February 20, 2006 03:40 PM

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