we want to share a recipe brenda's cornbread dressing that is delicious? How to prepare it is indeed not too difficult. If you want to make brenda's cornbread dressing which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of brenda's cornbread dressing, start from the type of ingredients, next selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare brenda's cornbread dressing the delicious as long as you know the how then this dish could become treat special. And worthy of serving for anyone.

Ingredients and seasonings required exist in make

1. Prepare 6 boxes Jiffy cornbread
2. Prepare 2 cups milk
3. Prepare .5 ounces sage
4. Take 1 whole celery bunch
5. Prepare 1 whole green onion bunch
6. Prepare Salt
7. Prepare Pepper
8. Use 3 (48 ounce) Swanson chicken broths
9. Take 18 eggs

In a mixing bowl add the white Lilly self rising/ Buttermilk cornbread mix, buttermilk and lightly beaten eggs, then stir together to incorporate. Final batter consistency will be like a cake batter. Do not over brown or it will make your dressing dry, Once done, remove cornbread from the skillet and allow to cook. See more result ›› Cornbread Dressing (we call it stuffing at our house) is a traditional dish.

Instructions to make Brenda's Cornbread Dressing:

1. Combine cornbread, 6 eggs, and milk in turkey roaster size pan. Bake at 350 degrees until done.
2. In a big pot combine broth, green onions, celery, sage, salt and pepper (to taste). Boil until tender.
3. Boil 12 eggs, peel, and set aside.
4. Let cornbread cool, break up, and stir in broth mixture. Slice eggs and add them. Stir thoroughly, and salt and pepper to taste. Return to oven and cook until firm.
5. Serve with jellied cranberry sauce.
6. Feeds approx. 30-50 people.
7. Done and ready to serve!

It's also an heirloom recipe that was most likely served at Thanksgiving dinners by the pilgrims. Dressing is done when golden-colored and knife comes out clean. In a large skillet, melt butter over medium heat. With the lid off, melt ¼ cup of butter. Add the chopped onion, celery, thyme, rosemary, and sage.

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