Grandma Huffsmith's Dressing (stuffing), with Ann's Changes & and Cornbread

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Grandma Huffsmith's Dressing (stuffing), with Ann's Changes & and Cornbread

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Dressing / Stuffing

Chop

1 large onion chopped
6 celery branches chopped
6 Tbsp margarine
3 cloves garlic, chopped (Ann's addition)

Sauté in frying pan for 5 to 10 min. Add

1 lbs hamburger meat
2-3 sweet sausage links, without casing (Ann's addition)
salt & pepper
3 large cloves of garlic

cover and cook slowly until meat is done

Mix

Cornbread
- Can use Jiffy Mix to make the cornbread
8 to 10 bread slices or 2-3 slices and Pepperidge Farm Herbed Seasoned Classic Stuffing¹

Crumble all together then mix with meat mixture

Add

~3-4 cups broth [from livers and necks and gizzards ... optional]
1 tsp poultry seasoning
Fresh or dried parsley, to taste

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

6 cups water.

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

1 cup corn meal
1 cup sifted flour
1/4 cups sugar (optional)
4 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup shortening, soft

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

photo of mix^(full) ↩