KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > Anns-recipe-book > Grandmas_Dressing.html

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

/pages/Anns-recipe-book/Grandmas_Dressing.html


You are viewing revision c98760f9 from 2021-01-03 17:29:29 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=c98760f9 to a URL. See the help page for more information.


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