Dressing

Wskazówki

use White Lily cornmeal mix. Make your cornbread, just like the recipe on the back of the white lily cornmeal mix. but ADD 1 Heaping tablespoon of Mayonnaise to the day cornmeal batter. Pour in a greased hot iron skillet and cook per recipe. Once the cornbread is done and cooled, crumble the cornbread into small pieces. chopped one large onion and sauté in butter, chop four stalks of celery chopped fine, and sautéed in butter. In a large bowl miix onions and celery in with cooled cornbread. Add salt and pepper to taste. add 1 to 2 tablespoons of chicken bullion powder. Add 1 tsp of rubbed sage. Pour in chicken stock. you will add enough to make the mix like a soup. pour into a lightly greased pan and bake at 375 degrees until center is lightly firm. you should use the stick test, put the stick in the center of the dressing and pull it out, if it comes out clean then it is done. Tip, to avoid over browning you can cover with foil lightly when cooking.