This is a “dressing” recipe my mother used to make all the time for Thanksgiving (and sometimes on X-Mas).
I’m currently in the process of re-constructing it from my mothers notes, which aren’t exactly “accurate”, since she made it from memory all the time.
Hope you like it.
- 3 Boxes of Jiffy Cornbread Muffin Mix
- 3 Red (or Green) Bell Peppers
- 1 Small can of mushrooms
- 1 Medium Yellow Onion
- 4 Celery Stalks
- 4 Slices of White (or Whole Wheat) Bread, Toasted
- 3 Cans of Chicken Broth
- 1 Cup Milk
- 1⁄4 lb. of Butter, Melted
- Salt to taste
- Pepper to taste
DirectionsPrepare Jiffy Cornbread Muffin Mix as per box. 3 boxes can go into one 9.5” x 11” pan for 20-25 minutes @ 400°F . Cool for 30-60 min after it’s done.
Preheat oven to 375°F
In a food processor, combine the bell peppers, mushrooms, yellow onion & celery stalks. Process until fine. Empty into mixing bowl.
Crumble the toast and the cooled cornbread into the vegetable mixture. Stir to combine.
Add in 2 cans of chicken broth, milk, butter and stir to combine. Stir in enough of the 3rd can of chicken broth to get the right consistency (puddingish).
Add salt & pepper to taste.
Pour into oblong 13”x9”x2” pan. Bake for 40-60 minutes @ 375°F.