Nov 18, 2007

Alms to Vonnie

Vonnie Beck is my mom's best friend (they call each other sisters, although there is no relation), and my childhood godmother. She makes the best, Slap-Your-Mama Cornbread Dressing. I really do mean that because before this recipe, I didn't even like dressing. So, here is Vonnie (surfing with my mom in my backyard, of course)...

And here is the recipe (fortunately, I don't have to make it because Vonnie is coming to my house for Thanksgiving, and she is bringing the dressing with her) Woo Hoo...


1 large skillet of cooked corn bread

2 packages of 'day old' hamburger buns

Celery (about 3-4 stalks depending on how much you like celery)- I love a recipe with options.

Onions (2 medium sized onions, chopped)

3 cans of Sweet Sue Chicken Broth {buy 4 cans, (regular size cans), just in case it appears dry when made up}

1 dozen eggs (beaten)

1 pound of butter (melt the butter in the microware which will make it easier to mix)

Sage (1-2 tablespoons, now this can be increased if you want a more sagey taste or if you don't like a lot cut this down to teaspoons and increase gradually)- More options, and how often do you get to use the word "sagey"?

Salt & Pepper (to taste)

Poultry seasoning (1 Tablespoon)

Crumb up the cornbread, and the day old buns. Then dump all the other ingredients in a large bowl and MIX WELL. Consistency of the mixture should not be dry or cumbly - it should be just a little thicker that a cake batter. If it appears dry, just add more chicken broth. (if you are out of chicken broth, use turkey dripping where you have baked your turkey). I cook this in a glass baking dish. Fill the dish about 1/2 way because it will rise. Spray the baking dish with PAM or grease the pan if you do not have PAM. This batter will stick if the pan is not sprayed or greased. Cook in a preheated oven @ 400 degrees for about 25-30 minutes or until golden/toastey brown around the sides, but not burned. Serve with giblet gravy or whatever gravy y'all like.

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