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Category: Dressing
Prep Time: Cook Time: Total Time:
Ella Mae’s Dressing ( Got this from a relative over fifty years ago)12/24/2013 (Paula Johns)
Serves 10-15
Bake 450 degrees F 30 minutes
Preparation time 30 minutes
Cooking time 30 minutes
Ingredients to make cornbread ( instructions on package or your favorite receipe) Can use self rising meal or plain
Saltines crushed( 3 sleeves)
Eggs (5)
Celery ( 1 cup)
Onion ( 1 cup)
Broth ( 4 cups)
Salt and Pepper to taste ( use less salt because saltines are salty already)
1 stick of butter
Begin by making cornbread. I make mine in a cast iron skillet in the oven. The size of the cornbread is relative to how much dressing you want to have in the end. The cornbread is only about ¼ the base stuffing ingredients.
Meanwhile, as the cornbread cooks, sauté celery and onions according to taste.
After cornbread is cooked, crumble saltine crackers in with the cornbread. This makes the stuffing light and also adds salt to it. You will need more crackers than cornbread.
Next add white light bread that has had the crust removed. You will need about the same amount of light bread as saltines.
Next add raw eggs. I usually add a lot of eggs; I put five eggs into mine. This makes it rich.
Next add broth from a hen that has been cooked. You can add frozen dumplings to the broth left over after you have used enough for the stuffing. If you do not cook a hen, use purchased broth, but it will not be as rich and flavorful. If you have cooked a ham, you can use some of the drippings from the ham if you do not have hen broth. But be careful not to use too much because it will be very strong and make the dressing oily.
Once the cornbread, saltines, light bread, eggs, and broth have been added. Add the sautéed celery and onion.
If you want to add any other seasonings such as thyme or oregano this would be the time to do it. You can use this recipe for a base to add oysters or a vegetable such as mushrooms, zucchini, or be creative and try other ingredients.
I usually do not add extra seasonings or ingredients because I want a light fluffy dressing without a lot of extra flavors.
Mix to a good consistency to pour.
Pour into a greased casserole dish that has been buttered. Cut up a stick of butter on top of the dressing for baking.
Bake at 450 degrees for about 30 minutes until bubbly and crisp around the edges.
If you have cooked a hen, or turkey, use the giblets that have been cooked separately in water. The parts should be cut up small about the size of a dime.
Make giblet gravy by adding 2 or 3 boiled eggs cut up into the poultry parts that have been cut up (neck, liver, gizzard, tail).
You can also add some sautéed onions to the ingredients. If you want thick gravy make a roux in the bottom of a skillet by adding some broth and flour. Add broth as needed; also add the cooked poultry parts mixture to the gravy. Salt and pepper as desired.
Remove dressing from oven and set giblet gravy nearby with cranberry sauce for a delicious traditional dressing with very little seasoning but big on taste!
Ella Mae's Dressing
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Category: Dressing
Prep Time: Cook Time: Total Time:
Ella Mae’s Dressing ( Got this from a relative over fifty years ago)12/24/2013 (Paula Johns)
Serves 10-15
Bake 450 degrees F 30 minutes
Preparation time 30 minutes
Cooking time 30 minutes
Ingredients to make cornbread ( instructions on package or your favorite receipe) Can use self rising meal or plain
Saltines crushed( 3 sleeves)
Eggs (5)
Celery ( 1 cup)
Onion ( 1 cup)
Broth ( 4 cups)
Salt and Pepper to taste ( use less salt because saltines are salty already)
1 stick of butter
Begin by making cornbread. I make mine in a cast iron skillet in the oven. The size of the cornbread is relative to how much dressing you want to have in the end. The cornbread is only about ¼ the base stuffing ingredients.
Meanwhile, as the cornbread cooks, sauté celery and onions according to taste.
After cornbread is cooked, crumble saltine crackers in with the cornbread. This makes the stuffing light and also adds salt to it. You will need more crackers than cornbread.
Next add white light bread that has had the crust removed. You will need about the same amount of light bread as saltines.
Next add raw eggs. I usually add a lot of eggs; I put five eggs into mine. This makes it rich.
Next add broth from a hen that has been cooked. You can add frozen dumplings to the broth left over after you have used enough for the stuffing. If you do not cook a hen, use purchased broth, but it will not be as rich and flavorful. If you have cooked a ham, you can use some of the drippings from the ham if you do not have hen broth. But be careful not to use too much because it will be very strong and make the dressing oily.
Once the cornbread, saltines, light bread, eggs, and broth have been added. Add the sautéed celery and onion.
If you want to add any other seasonings such as thyme or oregano this would be the time to do it. You can use this recipe for a base to add oysters or a vegetable such as mushrooms, zucchini, or be creative and try other ingredients.
I usually do not add extra seasonings or ingredients because I want a light fluffy dressing without a lot of extra flavors.
Mix to a good consistency to pour.
Pour into a greased casserole dish that has been buttered. Cut up a stick of butter on top of the dressing for baking.
Bake at 450 degrees for about 30 minutes until bubbly and crisp around the edges.
If you have cooked a hen, or turkey, use the giblets that have been cooked separately in water. The parts should be cut up small about the size of a dime.
Make giblet gravy by adding 2 or 3 boiled eggs cut up into the poultry parts that have been cut up (neck, liver, gizzard, tail).
You can also add some sautéed onions to the ingredients. If you want thick gravy make a roux in the bottom of a skillet by adding some broth and flour. Add broth as needed; also add the cooked poultry parts mixture to the gravy. Salt and pepper as desired.
Remove dressing from oven and set giblet gravy nearby with cranberry sauce for a delicious traditional dressing with very little seasoning but big on taste!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.