11-18-2008, 02:17 PM
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#14 (permalink)
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Quote:
Sabrina's Cornbread Dressing
The Cornbread:
Fry a package of bacon in a cast-iron skillet. Leave the grease in the pan. Mix up some cornbread batter and add to the pan; crumble bacon and add to the batter. Bake.
The Aromatics:
Saute celery and onion with a touch of butter and garlic until slightly brown. I don't have an exact amount that I use; usually 1 large onion and 3-4 stalks of celery, but this can be more or less to taste.
Putting It Together:
*2 pans of bacon cornbread
*1-2 packages Stove Top Traditional Sage (this makes the dressing go a littler further, and it is already seasoned.
*Aromatics
*1-2 apples (i like Fuji or some type of red apple, but you can use whatever you like)
*chicken broth (at LEAST 24 ounces; I tend to use more)
*1-2 eggs
*Seasonings: Sage, rosemary, salt, fresh pepper, etc. (whatever you like; I use lots of rosemary to compliment my turkey)
All right; so, I add all together in a BIG ASS (that's actual size, BTW) bowl; crumble the cornbread, stir in the stovetop, etc. I like a moister stuffing, so I add a lot of broth, enough to wear the consistency is very runny. If you like less, add less.
Bake for at least an hour; I like to mix it up every 15 minutes or so to keep it from getting too crunchy on the top. If you like it crunchy on top and mushy on the bottom, don't worry about this. Otherwise, give 'er a stir.
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That sounds fantastic but i am confused. Is this all for the cornbread? You have to excuse me- my wife of 22 years (yes i am that old - I'm probably the oldest poster on the entire board) usually does the cooking. But this year i got nominated. You add the cornbread batter (how many boxes of cornbread do you add?) to the aromatics?
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