Southern Style Cornbread Dressing Seasoning or White Bread Stuffing Seasoning

CORNBREAD DRESSING
“Tastes like Grandma’s”

This package contains the perfect blend of quality spices that eliminate the guesswork for your holiday turkey and dressing/stuffing dinner and will make the recipe below 2 times for the equivalent of 2-9X13 pans

BASIC RECIPE - SO EASY you'll amaze yourself!!!!!!

Prepare 2 8X8 pans or skillets of White self-rising cornbread - DO NOT add sugar or use mixes with sugar in them Toast 10 slices of WHITE bread to crumble into cornbread.
1 extra large chopped onion - a food processor is fine for onion and celery
Chop 6-8 stalks celery and 1 extra large onion. (Food Processor-not too fine)
1 stick butter or margarine
6 cups Chicken broth, pan drippings or bouillon
2 T. SPICE CONNECTION seasoning
2 eggs (optional). Add after taste testing.

Crumble breads into large bowl. Simmer butter, 4 cups of broth, 2T. spice and veggies in pan until tender. Stir into bread mixture and add 2 more cups broth. Adjust flavor by adding up to 1/2T. seasoning for more sage taste. Add more water or broth if thinning is necessary. DO NOT use broth from Smoked Turkey. Mix and put into 9x13 pan.

Bake on middle shelf at 350 degrees for 30-40 minutes or until brown on top.

A few hints I use ….
Use the whole package (4 pans of cornbread) and freeze in packs for later use. After thawing, add more chicken broth if needed. If you are stuffing a turkey, keep in mind that the moisture from the bird will absorb into the dressing too. The cornmeal I do recommend if you can find it is Martha White “HotRize” Self Rising White Cornmeal. www.marthawhite.com There are many good ones but this always works great for me. I often like to make my cornbread in my 17” LODGE Cast Iron Skillets because of the texture it gives the cornmeal. When you make as much Cornbread Dressing as I do at one time I have found it is easier to boil a chicken to get all the broth I need and then make chicken salad unless I decide to have chicken and dressing for supper that night.
For making gravy I like to use chicken broth and use the “pan drippings” I get after the Turkey is cooked. They are very rich.

GRAVY RECIPE...

2 cups chicken broth+1 cup pan drippings if available (not from smoked meats)
1/3 cup flour or cornstarch mixed into 1/2cup water or milk.
2 T. butter, 1/2t salt, 1/2t pepper
Giblets or pieces of dark meat, 1 chopped hard boiled egg.
Pour mixture into broth, bring to boil, add other ingredients……
(If it needs to be thicker add some more cornstarch or flour w/ milk and stir in gravy.)
NOTE: My crew won’t touch a giblet!!!!!!

A staple you need for this whole Thanksgiving or Christmas meal is Raven’s Original Mulling Spice www.ravensoriginal.com Available everywhere and from me in my priority mailing pack.

Help me spread the word by passing it on to your friends.

Suzy

Ingredients: Salt and spices (no MSG).