Using bacon grease in the corn bread.


It's not a hard recipe but it is one I learned from my Mother and

I've never measured the ingredients. I'll take nodes when I put it

all together and let y'all know.


It's always been a crowd pleaser.

 

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Yummmm....I love cornbread stuffing!! My mom doesn't have recipes for anything. Everything is always by look and taste. It was rather difficult hosting Thanksgiving dinner for the first time, because I had to go by the ingredients she could tell me and then just taste everything to see if it tasted right.

 

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That's how I know it has enough poultry seasoning, just by taste.

 

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That's exactly how my family does it, Term. You mix everything together, taste, and adjust seasonings as needed.

 

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It's the only way to do stuffing imo.

Not My Momma's Southern Corn Bread Stuffing.


6C bread crumbs

6C Corn Bread

1 large onion minced

2 Stalks celery, minced (proportion of onion to celery is 1 to 1/2)

8oz chopped mushrooms

1pkg chicken stock

1 bunch fresh sage, minced

3t poultry seasoning

1 can cream of chicken soup

salt to taste


Heat the chicken stock to simmering

Preheat oven to 350


Saute the onion, celery, and mushrooms in some oil, when the onions are translucent and the

mushrooms are almost cooked, add the bread crumbs and corn bread. Ladle in the chicken stock.


Add the poultry seasoning and fresh sage. Let it get hot an bubbly, take off the heat and stir in the cream of chicken soup.

Add salt and adjust the poultry seasoning, you may or may not want to add more.


Bake in 350 degree oven for 20 minutes. I like to put pork chops on top of the dressing, you can bake until they

are done. Time will vary depending on thickness.

 

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