Page 64 - Harrington Family Recipes

Cornbread Dressing

Recipe By :Sherri Gardner Howell's Mother's Recipe
Serving Size : 6 Preparation Time :0:00
Categories : Breads Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans -- toasted and sliced
8 slices bacon -- crumbled
1 pan cornbread
1 pan buttermilk biscuits minus 2
1 large onion -- chopped
butter
4 stalks celery -- chopped
3 eggs
3/8 teaspoon salt
1/4 teaspoon pepper
4 cans chicken broth
1 tablespoon ground sage
1/2 cup buttermilk
1 1/2 tsp baking powder
butter

Lightly spray a 15 x 10 pan with oil. Toast pecans, fry bacon and set
aside. Crumble the cornbread and biscuits into a big bowl, getting the
mixture just as fine as you possible can.

Chop the onions. Add 1/2 cup to the cornbread mixture. Saute the
remaining onions and celery in butter until the onions are transparent.
Dump that in the bowl with the cornbread/biscuit mixture. Beat the eggs
with a fork and add to the mixture. Add the salt & pepper. Add the
pecans and bacon. Warm the chicken broth and add to the mixture. At
this point the dressing is supposed to be thin and kind of soupy. If not,
add more broth. It should have the consistency of oatmeal..

Add the sage to taste. Make sure there is enough, but not too much. Mix
it all up with a wooden spoon.

Into a glass measuring cup pour the buttermilk. Stir in the baking
powder. Keep stiring until it bubbles and foams. Pour the whole mixture
into the dressing and stir. Pour the dressing into a well-buttered pan
and dot the top with small pieces of butter.

Bake in a preheated oven at 375 degrees until golden on top and "set up".
(About 50 minutes.) Don't overcook it. It's meant to be spooned, not cut.

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