Sunday, September 4, 2011

Dressing Recipe

Dressing Recipe...Now this is not just any recipe. I have adapted this from my Great Grandmother's traditional chicken and dressing recipe. Two of my favorite recipes, dressing and peach cobbler, both came from this sweet lady. I have made this into a vegetarian's dream! The traditional recipe, which called for chicken and chicken broth has been a family secret, but I have never been one to keep secrets well. :D I want to share!

The key is to not overcook your dressing. It may seem a bit undercooked in the middle at first, but it will firm up after it sets for about 15 minutes.

Mock Chicken & Dressing Recipe

2 pks cornbread mix, I use Martha White sweet cornbread mix
5 cans veggie broth
1 medium onion
2 cups of mushrooms, chopped
3-4 stalks celery, chopped
1 stick of butter
3 hard boiled eggs
1-2 T of sage (I know this is a big difference but some people like sage and some do not)
2 raw eggs
3 pieces of toast
2 pks of Lipton onion soup mix
2  T of mayo (secret to keep it creamy!)

Cook cornbread. Saute diced onions, celery and mushrooms in butter. In large bowl mix cornbread, onions, celery together. Add sliced boiled eggs, Lipton onion soup mix, sage to taste, toast and 4 cans of chicken broth. If you want to make this the night before, only mix this much. Cover and  put in fridge. If you want to make it  up the day of your dinner, then add 2 raw eggs (mix up first) and last can of broth and the mayo. This makes it moist. Make sure to understand, the longer it sets, the better the flavor. Cook 350 for 45 minutes to 1 hour in a sprayed 9x13 baking dish. It will firm up some after you take it out.

This recipe does half well so you can cut it in half for a couple of people. I served this with a pineapple casserole and it was great!!! 


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