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Nov 22, 2011

Thanksgiving Dressing Recipe

I wanted to my fairly quick but very moist and tasty dressing recipe. Some call it stuffing but since I don't actually cook it inside the turkey, I call it dressing.
If you are having 10 to 20 people over or a small group, this recipe works great either way and you just might have enough left over for Christmas. It freezes well.

  • Cook a pan or two of cornbread or purchase 3 to 6 bags of your favorite stuffing mix and prepare.
  • Chop 2 medium onions, 3 to 5 stalks of celery and 6 yellow squash. Boil in 2 large cans of chicken broth until very tender. Set aside to cool.
  • Crumble the cooled cornbread in large mixing bowl.
  • Add cubed white, wheat or rye bread (3 to 6 slices cubed should do it) and mix with crumbled cornbread.
  • Add cooled vegetables to bread mixture and stir well.
  • Add 3 Tablespoons poultry seasons, 1 Tablespoon white pepper (use black if preferred), 3 Tablespoons Accent  
  • Add 2 to 4 slightly beaten eggs along with another can or two of chicken broth. (The important thing to remember is that liquid makes the dressings come out moist. I learned that the hard way.)
  • At this point, you can actually taste the mixture to see if it's to your liking. This is the time to add more seasoning. I promise that no one will get hurt from tasting a half teaspoon full.
  • Pour into greased pan and cook for an hour on 325 degrees. The dressing will be set, meaning very firm.

Enjoy your Thanksgiving, family and all the great fixin'!

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