Cornbread dressing (nada's)

10 servings

Ingredients

Quantity Ingredient
4 cups Biscuits, crumbled *
8 cups Cornbread, 10\" skillet *
Crumbled
4 cups Liquid, stock from giblets**
1 Margarine, 1 stick
1 Onion, sauteed
2 Eggs
2 teaspoons Salt
½ teaspoon Pepper, black
3 teaspoons Seasoning, poultry
1 teaspoon Sage
Onion powder to taste
Celery seed to taste
1 cup Flour, all purpose
1 cup Flour, self rising
3 teaspoons Baking powder
1 teaspoon Salt
¼ cup Shortening
¾ cup Milk
1 tablespoon Vinegar, white

Directions

BISCUITS

Preheat oven to 325ø. Mix all of the ingredients thoroughly. Bake at 325ø for 50 minutes or until done to taste.

* Cornbread and Biscuits should be day old. ** Should be moist but not runny.

Seasonings may be added or adjusted to taste.

NOTE: About (1«) rounds of 8" or (1) 10" round of cornbread make about 8 cups.

BISCUITS: Heat oven to 450ø (HOT). Add vinegar to milk and sat aside.

Mix dry ingredients in mixing bowl. Cut in shortening with pastry blender until mixture looks like "meal". Stir in almost all of the milk. If dough does not seem pliable, add enough to make a soft, puffy dough easy to roll out. Round up on lightly floured cloth-covered board. Knead lightly about 6 times. Handle lightly.

Roll dough to about «" thick . Cut with floured biscuit cutter. Place on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. (2" cutter makes about 15 biscuits) Submitted By ROBERT BURNHAM On 07-15-95

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