Name:   roswellric - Subject:   Cornbread Dressing ,,, Not Stuffing?? Date:   12/12/2011 9:22:52 PM

2-Medium to large onions – quartered (she said 1 real large)

5-Stalks celery, sectioned

3-cups chicken/turkey stock (canned ok - she used turkey giblets  & neck to make a stock for this and gravy)

2 ½ cups self-rising cornmeal (mix?) white

9-Eggs (yes, 9)

1-Tbs vegetable oil

Milk

2-tsp poultry seasoning

1-tsp sage

2-tsp each salt & pepper

4-5 slices white bread

God knows what else!

1.   Make the Stock:  Simmer the first 3 items until well cooked (she said very tender)

2.   Make the Cornbread: Cut 1 Tbs. oil into the cornmeal, beat 3 eggs in 1 cup of milk and add to the cornmeal to get a cornbread consistency. Bake at 450° for 25-30 minutes until done.

3.  Make the Dressing Mix: Crumble and crush cornbread into a large bowl. Add 4-5 slices of torn-up white bread. Mix in enough stock, including the mushy onions and celery to make a thick soupy consistency. Mix well with an electric mixer, add 6 eggs, poultry seasoning, salt & pepper and mix well.

4.   Bake it! : Cook at 350° in a casserole or glass dish ½ hour covered and then ½ - ¾ hour uncovered until the top feels firm.