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Kentucky corn-bread dressing
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| Artist: |
_ |
| Categories: |
Bakery, Cereals, Dressings, Kentucky, North American, Pastry, Stuffings |
| Yield: |
8 |
| Rating: |
5 |
| Print Recipe |
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Ingredients:
| 8
| tbsp | Butter, melted | | 1/3
| cup | Water | | 1
| cup | Onion, chopped | | 1
| cup | Celery, chopped | | 6
| cup | Crumbled corn bread | | 1
| cup | Toasted bread crumbs | | 1
| tsp | Marjoram | | 1/4
| tsp | Thyme | | 1
| tsp | Baking powder | | 5
| | Eggs | | | Salt and pepper |
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Procedures:
| 1 | Heat 4 tablespoons butter and one-third cup water in a large skillet. | | 2 | Add the onion and celery and cook until the water is evaporated, but don"t allow the vegetables to brown. | | 3 | Combine the crumbled corn bread and the bread crumbs with the vegetables. | | 4 | Add remaining butter and marjoram, thyme and baking powder. | | 5 | Mix well with a fork (not a spoon, to keep the stuffing loose). | | 6 | add eggs, and salt and pepper to taste. | | 7 | Mix thoroughly again with a fork. | | 8 | Place in a greased baking dish and bake at 350 degrees until golden brown, about 30 minutes. | | 9 | serves 8 to 10. | | 10 | nutritional analysis per serving: 612.4 calories; 26.5 grams total fat; (10.5 grams saturated fat); 15.0 grams protein; 77.7 grams carbohydrates; 217 milligrams cholesterol; 1,383 milligrams sodium. | | 11 | louisville courier journal, november 12, 1996 |
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