Texas Corn Bread Dressing Recipe
Servings: 1
Ingredients
- 4 pkt Martha White's yellow corn bread mix (cook according to directions)
- 3 x -4 hard boiled Large eggs minced
- 1 whl bunch of celery (clean off leaves and edges and use all the stalks in bunch)
- 3 x -4 good sized onions
- 4 x -5 cans chicken broth
- 2 stk butter
- 2 Tbsp. sage
Directions
- Bake two pans of cornbread. I use Martha White's Yellow Corn Bread Mix. After cornbread is cooled, crumble into a very large mixing bowl. Leave some big chunks. Next, chop up a whole bunch of celery, or possibly a bag of celery. Chop up 3 to 4 good sized onions. Put vegetables in a large stew pot and add in 4-5 cans of chicken broth. Make sure there is sufficient broth to cover the veggies. well. Add in 2 sticks of butter. Boil vegetables till they are transparent and fork tender.
- Pour vegetables over corn bread. Chop 3-4 hard boiled Large eggs and add in to bowl. Add in plenty of salt and pepper. Add in sage. Allow to sit for a few minutes. If all the broth is soaked up by the corn bread and mix seems dry, add in another can of broth. If there seems to be too much broth and cornbread is too soggy, pour off excess broth. Place mix in a large, shallow baking dish, and put in 350* oven for 30-45 minutes. Just until top of dressing begins to brown. Don't let it dry out.
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