Grandma Linda's Thanksgiving Dressing

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 6 cups flour
• 2 2/3 cups sugar
• 2 cups cornmeal
• 4 tablespoons baking powder
• 2 teaspoons salt
• 5 cups milk
• 8 large eggs
• 1 1/3 cups vegetable oil
• 12 tablespoons butter
• 1 lb bacon
• 16 ounces fresh mushrooms, sliced
• 6 stalks celery
• 1 bell pepper, large
• 4 fresh garlic cloves
• 1 onion, large
• 1/2 lb butter
• 8 bouillon cubes, chicken
• 8 cups water
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 lb frozen corn

Recipe

• 1 albers corn muffin mix directions.
• 2 preheat oven to 350 degrees.
• 3 lightly beat eggs in a large mixing bowl.
• 4 melt 12 tbs butter, add.
• 5 add remainder of wet ingredients, mix well.
• 6 in a separate large mixing bowl add dry ingredients.
• 7 add wet mixture to dry mixture, stir just until blended.
• 8 pour into two greased 9x13 baking pans.
• 9 bake 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
• 10 place on metal cooling racks, let cool
• 11 cut cornbread into 2 inch cubes, add to a large tin foil roasting pan, set aside.
• 12 broth directions.
• 13 in a large pot, add bullion cubes to 8 cups water, boil. add salt, garlic powder, garlic salt and pepper. add more if desired. stir occasionally until bullion is dissolved, set aside.
• 14 dressing mixture directions.
• 15 fry bacon in a skillet (save grease), crumble into bite-sized pieces, add to roasting pan.
• 16 finely chop celery, bell pepper, garlic, onion, mushroom, then using saved bacon grease, fry in a skillet, add to roasting pan.
• 17 preheat oven to 350 degrees.
• 18 add corn to roasting pan.
• 19 pour chicken broth into roasting pan.
• 20 melt 1/2 lb butter, pour into roasting pan
• 21 mix all ingredients well.
• 22 cover with foil, bake in roasting pan for 45 minutes or until dressing turns golden brown on top. cook longer if desired.