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| Picture is dressing from Cindy's notes from Myra |
1 qt crumbled biscuits (20)
1 qt toasted white bread (8 slices)
1 qt corn bread mix, yellow (3 6oz pkgs)
1 c chopped onion
1 c green onion tops
1 1/2 cans chicken broth
1 c celery
1 c butter
2 tsp sage
1 tsp salt
1/2 tsp pepper
2 eggs, slightly beaten
Add all except broth, butter and eggs. Toss well. Cook in well greased baking dish. Serves 14 people.
Note: I typed exactly what was written. I guess you can figure on your own what to do with the broth, butter and eggs. Another dressing recipe of Twomama's will be added soon.
UPDATE: After talking to Cindy, she gave me Myra's version and I halved it:
6 pkg Martha White white cornbread, baked
1/2 stick butter
1 bunch celery, chopped
1 1/2 bunch green onion, chopped
1/2 large onion, chopped
1/2 box of croutons
3 cans of chicken broth
1/2 can cream of chicken soup
1-2 tsp ground sage
salt pepper
1 egg*
Mix and put in 9x13 baking dish. Bake covered at 325 degrees for 45 minutes. Uncover and bake additional 15 minutes.
*I added egg because the original recipe called for it.
I'm going to try out some of these family recipes. The meals Myra and Aunt Gladys prepared when I was lucky enough to get to sit at The Judge and Two-Mama's dinner table when I was a kid are among the most memorable of my youth. My wife Peggy is going to see this dressing recipe soon. Because I'm going to point it out to her . . . and maybe she will make it for me and the boys soon. Thanks.
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