When cornbread cools, crumble it and mix with vegetables and soups. (Use the recipe below or the mix of your choice.) Boil, peel and chop a dozen eggs. Two skillets of cornbread cooked and cooledĭirections: Cook two 10-inch cast iron skillets of cornbread. Add broth from the boiled chicken and bake at 400 degrees until brown. (Keep the broth.) Boil livers and gizzard and chop real fine. Irma Lee Gimnick Parker’s Cornbread Dressingīag of chicken leg quarters or a whole chickenĭirections: Boil chicken, let cool and debone. Use the amount of broth that yields the moistness desired. Bake at 350 degrees covered for 45 minutes, uncovered for about 15 minutes until golden brown. Use the broth to make sure the cornbread is good and moist, but not soaking. In a large baking dish, crumble the cornbread and mix into sausage mixture.

Slice the remaining bell peppers into rings to decorate the top. Add the shredded chicken and boiled eggs. Brown the sausage, then mince and saute the onions and half the bell pepper with it. After browning on top, remove and serve with cranberry sauce.ġ to 2 cartons chicken stock (or stock from boiled chicken)ĭirections: Make cornbread per instructions, preferably at least the day before to let the cornbread dry out. Stir a couple of times so it won’t be packed like a cake.

Bake in the oven until done at 350 degrees.

Add chopped boiled eggs and salt and pepper. Pour in enough chicken broth to make it moist and stir. Add vegetables and ground beef and chicken. None of the recipes submitted by these cooks call for sage, and from the look of the Kroger savings bin a week after the holidays last year, sage is not a popular seasoning here in Southwest Louisiana.ĭirections: Bake cornbread.

Jiffy cornbread dressing with chicken