Southern-style cornbread dressing with
celery, green onions, bacon, chicken livers and chopped hard-cooked
- 4 strips of bacon
2 cups chicken livers
6 celery ribs, chopped
6 green onions, chopped
4 cups cornbread, crumbled
1 cup water
4 large eggs, hard-cooked and chopped
1/4 cup vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
- Preheat oven to 350°F (175°C).
- Fry strips of bacon until crisp. Remove
from the skillet and drain on paper towels. Fry chicken livers
in the skillet; remove, drain, and chop. Cook celery and green
onions in the skillet until tender.
- In a mixing bowl crumble cornbread and
moisten with water. Combine with the crumbled bacon, livers,
celery, onions, chopped hard-cooked eggs, oil, salt, pepper,
and garlic powder. Turn into a baking dish. Bake, covered, for
1 hour, stirring occasionally.
Makes 10 servings.
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