Recipe(tried): Grandma's country dressing (stuffing) outside bird
Side Dishes - Stuffings, DressingsGRANDMA'S COUNTRY DRESSING
(stuffing) outside bird
8 to 10 large homemade buttermilk biscuits
1 pan (8x8-inch) buttermilk cornbread (from mix is fine)
1 to 2 quarts chicken broth (no salt added)
1 medium onion, choppeed
1 medium celery heart, washed & chopped
3 to 4 large eggs, beaten*
pepper
salt
1 1/2 tsp. each of the following herbs (dried) rosemary & parsley
rubbed sage
cooked chicken or turkey (optional)
Crumble biscuits and cornbread in a large bowl or pot. Add broth** and veggies. Stir well. Add eggs,*** salt, pepper, and herbs. Mix well add sage; mix well. Add chicken or turkey if using.
Place in airtight container and refrigerate for 12 hours to 2 days.
Preheat oven to 350 degrees F.
Pour mixture into 13x9-inch pan and bake until brown and crisp on top and center no longer jiggles.
Tips:
* Liquid egg can be used if desired.
** Dressing mix should be slightly soupy but not extremely thin.
*** The first time you make this leave eggs out until you have added sage so you can taste it to make sure the seasoning is to your liking. Remember sage gets stronger when it is cooked.
Hope you enjoy this recipe
(stuffing) outside bird
8 to 10 large homemade buttermilk biscuits
1 pan (8x8-inch) buttermilk cornbread (from mix is fine)
1 to 2 quarts chicken broth (no salt added)
1 medium onion, choppeed
1 medium celery heart, washed & chopped
3 to 4 large eggs, beaten*
pepper
salt
1 1/2 tsp. each of the following herbs (dried) rosemary & parsley
rubbed sage
cooked chicken or turkey (optional)
Crumble biscuits and cornbread in a large bowl or pot. Add broth** and veggies. Stir well. Add eggs,*** salt, pepper, and herbs. Mix well add sage; mix well. Add chicken or turkey if using.
Place in airtight container and refrigerate for 12 hours to 2 days.
Preheat oven to 350 degrees F.
Pour mixture into 13x9-inch pan and bake until brown and crisp on top and center no longer jiggles.
Tips:
* Liquid egg can be used if desired.
** Dressing mix should be slightly soupy but not extremely thin.
*** The first time you make this leave eggs out until you have added sage so you can taste it to make sure the seasoning is to your liking. Remember sage gets stronger when it is cooked.
Hope you enjoy this recipe
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Side Dishes - Stuffings, Dressings
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