Aunt Millie's Recipes




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Cornbread Dressing by Aunt Millie

Before making dressing:

Cornbread: (need 2 pans of cornbread)
Grease bottom and sides of cast iron skillet or baking pan. Use self-rising buttermilk bread mix or self-rising cornbread mix (I like to use Martha White).

6 heaping tablespoons bread mix or cornbread mix
1 or 2 eggs
3/4 cups buttermilk instead of sweet milk

Mix ingredients together and bake at 400 degrees for 20 to 25 minutes, or according to package directions.

For several weeks before, you can put leftover cornbread in plastic bag and freeze. Crumble cornbread.
Also need 5 or 6 pieces of bread torn into small pieces and 5 or 6 biscuits, crumbled.

Use big boiler hen, or whole chicken. Cover it with water. Bring it to a boil. Then turn it down to simmer. As it cooks, turn it. Chicken is done when the chicken comes off the bone. Drain chicken in a colander. Use broth in dressing.



1 stalk of celery, chopped
2 or 3 onions, chopped
1 bell pepper, chopped (optional)
1 can cream of chicken soup
1 can cream of celery soup
5 or 6 raw eggs (well beaten)
salt and pepper (as desired)


Use a large container or large bowl.  Add enough broth to celery, onions, and bell pepper to cover and let sit for 5 minutes. Mix cornbread, biscuits, bread, cream of chicken soup, and cream of celery soup into container or bowl. Add beaten eggs. Add enough broth to make mixture a soupy consistency. Put into a large pan. Dot with margarine on top. Sprinkle with paprika because the paprika browns well. Cook at 350 degrees until toothpick inserted in center comes out clean.