Grandma Linda's Thanksgiving Dressing
- Ready In:
- 2hrs
- Ingredients:
- 23
- Serves:
-
16-18
ingredients
- 6 cups flour
- 2 2⁄3 cups sugar
- 2 cups cornmeal
- 4 tablespoons baking powder
- 2 teaspoons salt
- 5 cups milk
- 8 large eggs
- 1 1⁄3 cups vegetable oil
- 12 tablespoons butter
- 1 lb bacon
- 16 ounces fresh mushrooms, sliced
- 6 stalks celery
- 1 bell pepper, large
- 4 fresh garlic cloves
- 1 onion, large
- 1⁄2 lb butter
- 8 bouillon cubes, chicken
- 8 cups water
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon pepper
- 1 lb frozen corn
directions
- Albers Corn Muffin Mix Directions.
- Preheat oven to 350 degrees.
- Lightly beat eggs in a large mixing bowl.
- Melt 12 Tbs butter, add.
- Add remainder of wet ingredients, mix well.
- In a separate large mixing bowl add dry ingredients.
- Add wet mixture to dry mixture, stir just until blended.
- Pour into two greased 9x13 baking pans.
- Bake 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
- Place on metal cooling racks, let cool
- Cut cornbread into 2 inch cubes, add to a large tin foil roasting pan, set aside.
- Broth Directions.
- In a large pot, add bullion cubes to 8 cups water, boil. Add salt, garlic powder, garlic salt and pepper. Add more if desired. Stir occasionally until bullion is dissolved, set aside.
- Dressing Mixture Directions.
- Fry bacon in a skillet (save grease), crumble into bite-sized pieces, add to roasting pan.
- Finely chop celery, bell pepper, garlic, onion, mushroom, then using saved bacon grease, fry in a skillet, add to roasting pan.
- Preheat oven to 350 degrees.
- Add corn to roasting pan.
- Pour chicken broth into roasting pan.
- Melt 1/2 Lb butter, pour into roasting pan
- Mix all ingredients well.
- Cover with foil, bake in roasting pan for 45 minutes or until dressing turns golden brown on top. Cook longer if desired.
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