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Grandma Huffsmith's Dressing (stuffing), with Ann's Changes & and Cornbread Saturday, December 24, 2016, 12:40 PM

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Dressing / Stuffing

Chop

Sauté in frying pan for 5 to 10 min. Add

cover and cook slowly until meat is done

Mix

Crumble all together then mix with meat mixture

Add

To make gravy, cook livers, gizzards, and necks slowly (with salt and pepper) in

chop livers, gizzards, and necks. Use drippings left from cooking fowl. Pour broth and livers into pan and stir up. Thicken in frying pan

Cornbread

Ingredients

Directions

Mix all until smooth (1 min). Bake in 8" sq. greased pan. Preheat oven to 425°F. Cook 20 to 25 min

Original Scan



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