3 stalks of celery chopped plus the heart and leaves.
2 chicken bullion cubes
1/2 stick butter for saute
1 1/2 cups self-rising cornmeal
1 tablespoon of oil
1 egg for cornbread
Milk about a cup
Instructions:
the corn bread. If you have an iron skillet this works best. Put about 1/4 inch of oil in the skillet and get it really hot in the oven while you mix up the batter. 1 and 1/2 cups self rising cornmeal
1 tablespoon of Oil
1 egg
Milk - until right...you know like cake batter.
Pour in heated skillet and bake for 30 - 45 minutes at 350 until brown.
2
Saute the chopped onions and celery in butter until clear. (include the heart and leaves of the celery.) Dissolve the bullion cubes in this mixture.
3 Slice and toast the french bread on both sides. (keep an eye on this. It is very easy to burn the bread). It's really hard to do this without eating a least a slice or two. Plus it smells really good in the kitchen about now.
4
In a large mixing bowl soak the toasted french bread and the cornbread. Break the breads into small pieces by hand and add the chicken broth. Beat the two raw eggs and add to this mixture.
5
Add the celery and onion mixture and the chopped boiled eggs to the bread and broth mixture. It should be a little juicy so add more broth if necessary. The raw eggs make this set up so you don't want it going into the oven too dry.
My favorite holiday dish is Thanksgiving Dressing
Here's A recipe for it...
You Will Need...
Instructions:
the corn bread.
If you have an iron skillet this works best. Put about 1/4 inch of oil in the skillet and get it really hot in the oven while you mix up the batter.
1 and 1/2 cups self rising cornmeal
1 tablespoon of Oil
1 egg
Milk - until right...you know like cake batter.
Pour in heated skillet and bake for 30 - 45 minutes at 350 until brown.
- 2
Saute the chopped onions and celery in butter until clear. (include the heart and leaves of the celery.) Dissolve the bullion cubes in this mixture.- 3 Slice and toast the french bread on both sides. (keep an eye on this. It is very easy to burn the bread). It's really hard to do this without eating a least a slice or two. Plus it smells really good in the kitchen about now.
- 4
In a large mixing bowl soak the toasted french bread and the cornbread. Break the breads into small pieces by hand and add the chicken broth. Beat the two raw eggs and add to this mixture.- 5
Add the celery and onion mixture and the chopped boiled eggs to the bread and broth mixture. It should be a little juicy so add more broth if necessary. The raw eggs make this set up so you don't want it going into the oven too dry.