The difference between Dressing and Stuffing is: Dressing goes in a casserole dish to cook. Stuffing goes in the Bird, to cook. Corn bread dressing is for Southerners (below the Mason Dixon Line). We know Cornbread is bread. I’m from the South.
Cornbread Sage Stuffing
US Copy write # TXu 1-354-553
You can use this recipe to stuff a chicken, pork chops, fish and a lot of other things.
1 10-inch Cornbread, Crumbled
1 tsp. Salt
1 stick Butter
2 Eggs
2 stalks Celery Hearts Diced
2 Tbsp. Rubbed Sage
¾ large Diced Bell Pepper
1 tsp. Black Pepper
1 med. Diced yellow Onion
1 8-oz. can Cream of Chicken Soup
½ can Water (use soup can)
1 Tbsp Olive oil
Sauté Onions, Celery & Bell Peppers in Margarine or Butter/olive oil. Mix sautéed veggies, Salt, eggs, Sage, black pepper; water and cream of chicken soup in crumbled Cornbread. Make sure paper packet of neck, liver, heart and gizzard are remove from the tail & neck cavity of the Turkey. Stuff into tail cavity of Turkey. Put foil over the exposed stuffing so it will not burn while the meat is cooking. Remove foil 10 minutes before the meat is done so the stuffing will crust over. Follow cooking instructions for Stuffed Turkey. Serves 8 to 15
Serve withBrown & Serve Rolls, Corn on the cob, Green snap beans,
Mashed potatoes, Giblet Gravy, Candid Yams
Apple pie, Pumpkin Pie
Water, Milk, White Wine or Iced Tea
Vitamins
Bread A, B 6, B 12, D, Zinc, Iron , Magnesium, Selenium, E, Polyphenols, Calcium, D, Active bacteria (good kind)
Soup A, B 3, B 6, B 12, Calcium, D, Zinc, Iron, Selenium
Onions A, B 9, C, Flavonoids, Quercetin, Sulfur
Bell Pepper C, Magnesium
Celery B 9, C, Iron, Magnesium, Potassium, Calcium, 3-n-butyl Phthalide, Acetylenics, Phenolic Acids
Eggs A, B6, B12, D, Zinc
by Frances M. McCrory-Meservy