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Grandmother McConnell's Stuffing
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Recipe courtesy Sunnye Tiedemann, Bartlesville, OK. Ingredients: 1 pan cornbread made in 10" skillet, your favorite recipe
5 slices white bread (do not use wheat)
2 chopped onions
4 chopped celery stalks
3 eggs
1 can chicken broth
1 Tbs. dried poultry seasoning
1 tsp. garlic salt
1 tsp. dried thyme
1 tsp. sage Preparation: In a large bowl, combine cornbread, 5 slices white bread cubes, 2 chopped onions, 4 chopped celery stalks, 1 can chicken broth, 1 tablespoon dried poultry seasoning, 1 teaspoon garlic salt, 1 teaspoon dried thyme and 1 teaspoon sage. Moisten with additional chicken broth if necessary. This recipe makes enough to stuff a bird and bake a side dish as well. Baste the side dish with pan juices (if you have it) to give it the best flavor. Place stuffing in 13x9x2 inch greased baking dish and place in a 350-degree oven. Bake for 25 to 40 minutes, depending on how hot your oven gets. The stuffing is done when browned and not moist in the middle. To test for doneness, place a cake tester or toothpick in the center of the baking pan. Stuffing is done when the tester comes out clean. Servings: 8 Website resources for Retro Food: Cornbread Dressing from Food TV.com Chestnut, Onion and Cornbread Stuffing from Food TV.com Green Bean Casserole from Food TV.com Green Bean and Wild Mushroom Casserole from Food TV.com Mom's Meat Loaf from Food TV.com Dad's Meat Loaf from Food TV.com We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Totally Bread Cookbook
Model: 089087878
Author: Helene Siegel
(1999)
Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
The Retro Barbecue: Tasty Recipes for the Grillin' Guy
Model: 1888054638
Author: Linda Everett
(2002)
Collectors Press, Inc.
Portland, OR 97281-0986
Phone: 503-684-3030
Fax: 503-684-3777
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