Patricia's Cornbread Dressing
My mother's recipe that she designed for her mother

• 3 Cups Corn Meal

• 3 Cups Flour

• Water 

• 3-4 eggs 

• 1-2 sticks of melted butter

• 2 cup chopped onion

• 2 cup chopped celery 

• 2 cup chopped bell pepper

• 1/4 cup Chopped fresh parsley 

• salt, pepper, garlic granules and poultry seasoning

• 1 whole chicken boiled and chopped 

• chicken stock

Directions:

1. When I first began making dressing, I made my corn bread as if I were going to serve
   it with a meal.  But, I discovered that I could put only the minimum ingredients and come out with an equally good dressing.   

2. Mix the corn meal and flour together  then add enough water to make a thick pudding.  

3. (If you want, you can add 3-4 eggs and 1-2 sticks of melted butter).  

4. Then bake in a 400 degree oven until done and brown.   

5. To save time, I prefer to make a rich cornbread with eggs and lots of butter.  

6.  When bread is done, add 2 cup chopped onion, 2 cup chopped celery and 2 cup chopped bell pepper.  I also add chopped fresh parsley when I have it, approximately 1/4 cup.  

7. Mix well.  

8. Add salt, pepper, garlic granules and poultry seasoning.  (I sometimes/often add more of these vegetables.  What ever you like). 

9. If you did not add butter at baking time, add melted butter here along with enough chicken broth to make every moist.  

10. Also, add chopped chicken or turkey meat to dressing.  (Mine usually comes from boiling of the neck, gizzard, tail, heart, and or spare/odd pieces, to make the broth).  However, the more chicken you add the better the flavor.  I use at least a half chicken minced.  When it is chopped this fine it is not noticed in the dressing, and gives a rich flavor. 

11. At this point, taste to check seasoning.  If you are using chicken base or chicken stock,  be careful not to over salt.  Over salting is very easy to do.  So, be careful.   

12. Place in a baking dish, pour more broth or water on top and cover with aluminum foil.  

13. Bake at 325 F until done.  (Remove foil the last part of baking to allow the dressing to brown).  (The reason for covering with foil is to allow the vegetables to steam and be come very tender). If you are running close on time, you can speed up the oven time by sautéing the vegetables.  You don’t need to cover with foil, because everything is already cooked.  You are just blending the flavors and browning.​

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