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Full Online Book HomeLearning KitchenBread - Dressing/stuffing - Cornbread Dressing
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Bread - Dressing/stuffing -  Cornbread Dressing Post by :stephfoster Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1397

Click below to download : Bread - Dressing/stuffing - Cornbread Dressing (Format : PDF)

Bread - Dressing/stuffing - Cornbread Dressing

1 pound homemade cornbread
1 pound fresh from Deli 7-Grain Italian Loaf Bread
2 Cups celery and leaves - chopped
1 Cup onions, diced
3 or 4 garlic cloves, minced
1/2 Cup margarine, (1 Stick)
2 Cups fresh mushrooms, coarsely chopped (8 ounces)
1 1/2 teaspoons salt
3/4 teaspoons pepper, freshly ground
2 teaspoons rubbed sage
1 teaspoon thyme
1 1/2 teaspoons poultry seasoning
2 eggs, slightly scrambled
3 Cans (14 1/2 ounce) reduced sodium chicken broth

Prepare cornbread according to directions and let cool to room temperature. Crumble cornbread well into very large bowl or pot (about 8 quart). Slice and Tear Italian loaf bread into 1/2 inch cubes. Mix well with cornbread and set aside.

Melt margarine in large skillet. Add celery, onions, mushrooms and garlic. Stir while heating over medium heat until tender. Add to bread mixture. Add salt, pepper, sage, thyme and poultry seasoning. Mix all together well. Add eggs and chicken broth. Mix well.

Lightly spray a 9.5 X 13.5 X 2 inch casserole dish with cooking oil. Spoon dressing mixture into casserole dish. Cover with tinfoil and place in center rack of pre-heated oven at 350 degrees F. Bake for 30 minutes. Uncover casserole and Bake 15 more minutes. This can be prepared the day before and left in the refrigerator (covered) to bake the next day.

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1/3 cup shortening 1 cup sugar 2 eggs 1/2 cup sourdough starter 1 cup mashed bananas 11/2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup chopped nuts Grease a 9x5 inch loaf pan and set it aside. Preheat the oven to 350o. In a large bowl, cream together the shortening and sugar. Beat in the eggs until blended. Next stir in the sourdough starter and the bananas, then set them aside. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Stir the dry ingredients into the sourdough mixture until