So, here it is:
Ingredients
A meal's worth of cornbread
4 slices toast
1 large onion, diced
4-5 stalks celery, diced
1 can Cream of Chicken soup
2 eggs
1 small can broth
salt and pepper to taste
Directions
Boil onion and celery about ten minutes (until tender), drain
Mark cornbread. Crumble, add crumbled toast. Add onion, celery, cream of chicken, eggs, broth, and seasonings.
Mix well.
Pour into baking pan
350 for one hour
[photo from TennZenn: Enlightenment, Southern Style blog]
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Great childhood memories of making this kind of stuffing with my Mama on Thanksgiving morning. It was my job to sit on the counter and crumble the stale bread (we didn't toast) and cornbread. You never know what lasting childhood memories you're making with someone, so make them good! :)
ReplyDeleteCranberry Salad (I didn't think I'd like this from the recipe, but it's delish!)
ReplyDelete1 large pack raspberry jello
2 cups hot water
1 can whole cranberry sauce
1 large can crushed pineapple, drained
3/4 cup chopped celery
1 cup chopped pecans.
Mix, refrigerate till "set" and enjoy!
Miss my mama's southern style dressing!
ReplyDeleteShould you mix it in a pot? Should you really make a lot? (Smile.) Sounds yummy! We'll be making, however, Pennsylvania Dutch potato stuffing. It must be done. It will be fun! Have a great Thanksgiving and southern living!
ReplyDelete