Cornbread Dressing
Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law's house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: " a lil of this and a lil of that" :). It took me some time to perfect it, to the way I make it today.
Materials
- 2 2/3 cup milk
- 4 cups self rising white corn meal
- 1/2 cup oil
- 1 egg
- 1 1/2 cup celery
- 1 1/2 cup onion
- 1 cup bell pepper
- 1 tsp. poultry seasoning
- 1 tsp. thyme
- 6 boneless skinless chicken thighs
- 5 tbsp sage
- 1 tsp pepper
- 1/2 tsp salt.
Instructions
- Mix together, 2 2/3 cup milk, 4 cups self rising white corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
- Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
- Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.