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5 c Cornbread
6 sl Bread; day-old, slightly
-toasted
2 c Celery; finely cut
1/2 c Onion; finely cut
1 bn Green onion; with tops,
-finely cut
1/4 c Margarine
2 ts Salt
1 ts Celery seed
1/2 ts White pepper
1 1/2 pt Chicken stock
3 oz Evaporated milk
1 Egg; lightly beaten
1/2 c Macadamia nuts; chopped
A work in progress. Here’s how I did it this time. Saute celery, green
onion, and onion in butter until done but not brown, add seasonings, more
or less than amounts suggested to suit individual taste. Soak the toasted
bread in cold water, squeeeze dry and mix well with the crumbled cornbread.
I have no idea why you do this. (Mother’s recipe calls for 1/2 skillet of
cornbread. That makes just about 5 cups.) I used Ross’s homemade bread
about equivalent to six “store bought” slices. Combine with the sauted
ingredients. Add nuts and egg. I used honey-roasted nuts because that’s
what Ross bought. I don’t know if that was better of worse than another
kind. Add about 1.3 cans of chicken stock and the evaporated milk. Add
more liquid (stock, milk, water) if you think it needs it. Mother’s recipe
calls for a quart of stock, but I think that’s too much. Bake at 350 for
about 50 minutes or until done. I made this a couple of days ahead so I
used canned chicken stock. If I could have, I would have used turkey stock
from the turkey. We served 9 people and had lots left over. NOTES
: This is a combination of Jessamine’s Cornbread Dressing and Louisiana
Cornbread Dressing (River Road Recipes, p. 135), with the addition of
Macadamian nuts a la Peter Herndon (our friend from Hawaii). Keith said
“make this kind every time.” I made it 2 days ahead and re-heated it for
dinner. 11:48 AM 11/9/96
Yields
15 Servings
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