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2 boxes Jiffy cornbread mix
1 package Pepperidge Farm Cornbread Dressing Mix
1 medium yellow onion, chopped
3 beaten eggs
chicken stock or broth (2 1/2 - 5 c.)
The day before you cook and serve the dressing: Cook the Jiffy
cornbread mix according to package directions and let cool. Chop onion
and wilt or sauté it in a tablespoon of butter, let cool. When the
cornbread is cool, crumble it into a large bowl, add most or all of the
package of Pepperidge Farm Cornbread Dressing Mix, stir to combine.
Next add the onion and stir to combine. Cover and let sit in a cool dry
place overnight to allow flavors to develop. When you are ready to cook
it, add chicken stock or broth and beaten eggs to the cornbread mix,
then stir to thoroughly combine. There is not an exact amount of broth,
but add enough so that the mixture resembles a very course and thick
cake batter. Heat oven to 375F. In a very large, heavy pan or two iron
skillets, add enough oil or shortening to cover the pan. When the oven
is ready, melt shortening or heat oil in the oven till it is smoking
(watch carefully). Remove and immediately pour the dressing batter into
the hot pan or pans. This helps to create a tasty crust. Bake 45
minutes or until it is cooked through and a tester comes out clean.
Note: Because the Pepperidge Farm Dressing Mix is pre-seasoned with
herbs, this adds just the right amount of traditional sage and
“Thanksgiving” taste to the mix, eliminating the need to add further
seasonings. This is a traditional recipe handed down through several
generations of our family. Very large batch, serves 12-15. (By Karl
“The Pigman” Engel)
The recipe does not say how much broth to use. I used canned
chicken broth because I didn't want to wait until my turkey
broth was ready. I used one 10 1/2 oz. can Campbell's chicken broth
and diluted it with 1 can of water. That was about 2 1/2 cups of
liquid. My stuffing was fairly dry. I think in order to get it
to the consistency they call for you would need at least twice
that amount, about 5 cups. Next time I might use a little more -
maybe 3-3 1/2 cups.
1 package Pepperidge Farm Cornbread Dressing Mix
1 medium yellow onion, chopped
3 beaten eggs
chicken stock or broth (2 1/2 - 5 c.)
The day before you cook and serve the dressing: Cook the Jiffy
cornbread mix according to package directions and let cool. Chop onion
and wilt or sauté it in a tablespoon of butter, let cool. When the
cornbread is cool, crumble it into a large bowl, add most or all of the
package of Pepperidge Farm Cornbread Dressing Mix, stir to combine.
Next add the onion and stir to combine. Cover and let sit in a cool dry
place overnight to allow flavors to develop. When you are ready to cook
it, add chicken stock or broth and beaten eggs to the cornbread mix,
then stir to thoroughly combine. There is not an exact amount of broth,
but add enough so that the mixture resembles a very course and thick
cake batter. Heat oven to 375F. In a very large, heavy pan or two iron
skillets, add enough oil or shortening to cover the pan. When the oven
is ready, melt shortening or heat oil in the oven till it is smoking
(watch carefully). Remove and immediately pour the dressing batter into
the hot pan or pans. This helps to create a tasty crust. Bake 45
minutes or until it is cooked through and a tester comes out clean.
Note: Because the Pepperidge Farm Dressing Mix is pre-seasoned with
herbs, this adds just the right amount of traditional sage and
“Thanksgiving” taste to the mix, eliminating the need to add further
seasonings. This is a traditional recipe handed down through several
generations of our family. Very large batch, serves 12-15. (By Karl
“The Pigman” Engel)
The recipe does not say how much broth to use. I used canned
chicken broth because I didn't want to wait until my turkey
broth was ready. I used one 10 1/2 oz. can Campbell's chicken broth
and diluted it with 1 can of water. That was about 2 1/2 cups of
liquid. My stuffing was fairly dry. I think in order to get it
to the consistency they call for you would need at least twice
that amount, about 5 cups. Next time I might use a little more -
maybe 3-3 1/2 cups.