Cornbread dressing recipe returns for the holidays

heloise

Dear Readers: With the holidays here, it’s time to reprint my mother’s delicious family recipe for cornbread dressing. It is great with a turkey, ham, chicken or even by itself as a side dish. You will need:

HELOISE’S CORNBREAD DRESSING

1 cup turkey broth from cooking giblets and neck, or turkey/chicken bouillon

6-8 slices stale bread (torn into pieces)

11‚Ñ2 packed cups of crumbled cornbread

1‚Ñ2 to 1 cup chopped celery

1‚Ñ2 cup chopped onion

1 stick butter or margarine

2 eggs, beaten

3‚Ñ4 teaspoon salt

1‚Ñ2teaspoon pepper

1 teaspoon poultry seasoning

1 tablespoon sage

Pour broth or bouillon over bread crumbs and cornbread in a large bowl, then mix until all of the “bread” is moist. Saut the celery and onion in butter until tender using a medium/large skillet. Combine the bread mixture, celery, onion, beaten eggs, salt, pepper and seasoning. Mix well. Place the dressing in a large buttered/oiled casserole dish. Cover and bake at 325 degrees for 35-45 minutes.

If you would like to try more yummy family recipes, send $5 for the Heloise’s All-Time Favorite Recipes six-page pamphlet. Include a self-addressed, stamped (61 cents), long envelope and mail to: Heloise/All-Time Favorites, P.O. Box 795001, San Antonio, TX 78279-5001. My mother’s famous Peking Roast is included, as well as lots more longtime reader favorites. Note: For drier dressing or stuffing, uncover the dish about 10-15 minutes before it’s done. Heloise

P.S.: I like to add extra sage and poultry seasoning to really punch up the flavor.

Dear Heloise: I resurrect leftover very ripe fruit by freezing it in small freezer bags and using it for fruit smoothies. I select some fruit, add yogurt or cottage cheese, the liquid of my choice and blend for a great breakfast on the go. Nancy in Ohio

Dear Heloise: My kitchen was somewhat in disarray when a friend called saying that she would like to come over. I put everything in the dishwasher to get it out of sight, then took a medium wet towel in one hand and a dry towel in the other. With one movement, I got all the counters clean and dry. I have a lot of counter space, and that method made the job easy. Renata in Florida

Dear Heloise: We always include slaw and tartar sauce at our family fish fries. Recently, we tossed the two together and came out with an exceptional tartar-sauce slaw that works well with our Texas fish tacos down on the Gulf of Mexico. Bobbi and Joe Schott, Castroville, Texas

Dear Heloise: After peeling 10 pounds of apples for pie, I had the chore of slicing them. I walked into my pantry and noticed my french-fry maker. I thought I’d try that, and I sliced all the apples in no time. Saved a lot of time and hassle. Julia, via e-mail

• Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate