Cornbread Dressing from Frances Thompson
Updated: Jan 4, 2020
Our friends, J and Caro Ferguson, live around the corner from us. We have gone on two cruises together and have bowled many of frames with them. Caro gave us a taste of her Mom’s cornbread dressing. My wife, Peggy, fell in love with it. So tonight, I am making this recipe. It is different from the cornbread dressing that I usually make. This has no meat in it. It is a wonderful dish and a great addition to any meal, holiday or not.
2 large pones cornbread – crumbled ( this is equalivent to 2 10″ skillets of cornbread)
5 sliced stale white bread – crumbled (we also use any leftover salad croutons if we have any – about a cup)
2-3 pieces of rye bread crumbled with white and mixed with cornbread.
2 onions, chopped
3-4 ribs celery, chopped
1 green bell pepper, chopped
Sauté all these veggies in skillet – no fat just cover with water and tightly cover
1/2 bunch parsley, leaves only, chopped
3-4 eggs, beaten
1/4 teaspoon thyme and sage, each
couple shakes of Lea and Perrins, and Tabasco
Salt and Pepper to taste
enough turkey or chicken stock to make this whole mix very moist ( it will get way too dry when cooked if it isn’t moist)
Make stock from giblets and neck, cover with water and season with salt, pepper, small celery leaves, little onion piece or two and a sprig of parsley. If this is not rich enough, add about 1/2 stick butter.
After mixing all of this together, cook approximately 45 minutes in 350 degree over (or when it looks brown enough)