Well, here it is. If my mother were dead she'd be rolling over in her grave but she's not so she'll just be pissed if she sees this. Thankfully, for me, my parents have little to no interest in either one of my blogs so I'm pretty safe in posting this here without fear.
Remember my recipe for Mamaw's Cornbread and how you were supposed to let it sit out for a day to get stale? Well, hopefully you haven't been waiting on my lazy ass to post this recipe, since I've been so slack about it and all. At any rate, late or not, here is Mamaw's Cornbread Dressing Recipe.
1 loaf day old cornbread
6 slices Pepperidge Farm White Bread, torn and toasted in oven (350 degrees, 5-10mins)
1/2 - 1 cup celery chopped
1/2 - 1 cup onion chopped
2 cloves of garlic, choppped
1 stick butter
1 Tbs Poultry Seasoning
1 can cream of chicken OR cream of mushroom soup
(sometimes I mix it up and use some of both)
1 3oz can of evaporated milk
chicken broth to moisten and to taste
2 eggs beaten
salt and pepper
Preheat oven to 350 degrees
Break up the cornbread and put it in a large bowl with the torn white bread.
Melt the stick of butter in a saute pan over medium heat. Add the chopped celery, onion, and garlic and cook until soft and translucent. Don't brown them!
To the dry ingredients, add the poultry seasoning, soup, evaporated milk, eggs, cooked veggies, and chicken broth until the mixture looks nice and wet, not soupy but really, really moist.
Pour into a deep, rectangular casserole dish and cook in 350 degree oven for 30-45 minutes, until the top is deep, rich brown. Unless you're from up North, I can guarantee that you will love this dressing. If you're from the North, all bets are off. My mother-in-law is from the North and has her own style of stuffing, which I really don't care for at all. She makes many things that I love but stuffing is not one of them. I've been ruined from years and years of cornbread dressing though so it's not her fault.
Please let me know if you make and like it!
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