Here is the family recipe for our 100 year old cornbread dressing. By way of explanation: my grandmother was born in 1892 and was standing on a stool by age 9 cooking for young boys and girls who worked on a poor farm which my great-grandfather managed. My mother was born in 1918 and was cooking by age 12. I was born in 1944 and apparently was a slow learner because I didnt start cooking until age 14. It was November of 1973 before I got my mother to let my write down what she did. So here is -- MAMA BEAR AND DAISYS CORNBREAD DRESSING RECIPE. 1 pone cornbread 1 lb. ground meat (they used ground beef and I still do) gizzards, livers, neck of turkey (you can use 1/2 lb. of dressing mix) 1 hand full cooked rice (thats about a cup) 2-3 cups of chopped onions, bell pepper, celery (pre-cooked slightly) 4 slices toasted bread (used to toast over wood stove now--toaster) 3 raw eggs Broth of ground meat, livers, gizzards, and necks (if more needed use broth of precooked trinity) Pimento chopped. (have to have some color you know -- red bell pepper ok) salt and pepper to taste Need more moisture??? We add milk I dont mix everything but one time. We like our dressing more grainy. Bake at 350 degrees uncovered until consistency you like. Our family is getting small and so I bake half for Thanksgiving and FREEZE half UNCOOKED. I make it a day ahead because its always better the next day. I am proud to be able to share this with you all and know that each of you will put your own touch to it to make it your own. ENJOY!
Posted on: Sun, 30 Nov 2014 21:58:10 +0000
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