This is my sweet Mom, Jeanne Vasseur. She is an amazing cook and has graciously shared her wonderful dressing recipe she makes every Thanksgiving, and I am sharing it with you! It’s always moist and delicious! I hope you try it this holiday season!
Here‘s what you need:
2 cups celery, diced
1 cup onion, diced
1 1/4 cup butter
3 t salt
1/4 t pepper
1 1/2 t ground sage
1 large skillet cooked corn bread
1 package Pepperidge Farms cornbread mix
1 small can smoked oysters (optional)
2 eggs, beaten
2 15 oz cans chicken broth
1 to 1 1/2 cups drippings from the cooked turkey pan ( or more broth)
Preheat the oven to 350. Sauté the onion and celery in butter until it is soft. Combine the seasonings, cornbread, onions, celery and broth in a large bowl until well mixed and a very moist consistency. NOTE: (Add the last 1 to 1 1/2 cups broth in GRADUALLY until it is a very moist consistency). Add the smoked oysters if you like. Place in large greased baking dish and bake at 350 for 30 minutes. Enjoy!
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