There are so many many kinds of dressing,
but in our family, our Momma’s is just the best!
Sharing pictures today of her making it for
our Thanksgiving lunch this year.
It’s a recipe we pull out a few times a year
when we have a taste for the holidays!
1 cup chopped celery
1/2 stick butter
2 cups cooked cornbread
1/2 bag cornbread stuffing1 can cream of chicken soup
1 can cream of celery soup
1 can golden mushroom soup
1 cup chicken or turkey broth4 boiled eggs, finely chopped or grated
Seasonings to add: Morton’s Nature Seasoning, celery salt,
salt and pepper
1/2 stick of butter for the top of the dressing
1 cup chopped celery
1 onion, chopped
Saute these in some butter until soft2.
1 very small iron skillet of cornbread, cooked and crumbled
1/2 bag cornbread stuffing
–put both in large bowl and add the onion and celery3.
Add next:
1 can cream of chicken soup
1 can golden mushroom soup
1 can cream of celery soup
4.
Next add:
Momma is getting the onions and celery ready for the chopper…
She starts with a 1/2 stick of butter to saute’ the onions and celery…
this makes them soooo good for the dressing…
Look at that beautiful yumminess 🙂
She then combines the 3 soups in a pot and
heats them on low until warm and creamy…
In a large bowl, combine 1/2 the bag
of the corn bread stuffing mix…
Crumble 1/2 the cooked cornbread, the onions
and celery and the soups…
add the spices and combine…
Grate the boiled eggs…
we don’t like big chunky egg whites in our dressing…
that’s just a personal thing…
if you like big chunky egg whites, just dice away….
(but what’s wrong with you??)
Add 1 cup of turkey or chicken stock…
Pour it in your pan and dot the top with butter…
Bake on 350 degrees for 45 minutes…
It will be so very wondermous like this!