Cornbread Dressing, a favorite side
for the holiday feast! Cornbread dressing is almost a meal in one.
This is an old cornbread dressing recipe handed down over the years
in South Louisiana.
1 box Ballard
1 lg. fryer or hen
2 cups chopped celery
1 cup chopped onion
1 cup of chopped green onions
1 stick butter
1 tsp. sage
½ teaspoon poultry seasoning
You can add turkey broth if baking a turkey, or use a little water.
Bake cornbread according to directions
Boil hen or fryer & de-bone, save the water.
Boil vegetables and butter in water, cook until
tender and drain
In a bowl, crumble cornbread, add de-boned chicken or hen
and vegetable mix.
Add sage, poultry seasoning, salt and pepper to
Pour in baking pan and bake at 350ºF degrees until firm
Cream Gravy to serve over Dressing
1 stick of butter
1 tablespoon of flour
1 cup of chicken or turkey broth
½ cup of milk
In a sauce pot, blend butter and flour together on a
low fie, add broth, stir until it begins to thicken, then add milk. Boil,
lower fire and continue to stir until desired consistency.
J. J. Guidry