How do you make 'hood' dressing? Not the stove top stuff?

Question

ENOUGH WITH THE BOILED EGGS YALL, FOR REAL
THANKK

Answer 1

Here ya go... this is sooo freakin good

OLE TIMEE SOUTHERN TURKEY DRESSING

1 pan corn bread
1 bunch celery
3 onions
4 boiled eggs
Sage to taste
Black pepper to taste
1 cooked turkey liver
1 lb. butter
5 c. water

Cook turkey neck, gizzard and liver to make broth, about 2 hours, with 1 pound of butter and 5 cups of water. Then mix all other ingredients. Then add broth. Place in well greased pan and bake 45 minutes to 1 hour at 300 degrees.

Answer 2

I gather what you mean by "hood" dressing is homemade?

If so, here's what I put in mine:

hamburger buns or hot dog buns (tastes MUCH better than bread)
onions - chopped
celery - chopped
butter
poultry seasoning
sage
black pepper
chopped pecans

Tear the hamburger buns (maybe 6-8 whole buns) into bite-sized pieces in a large bowl. Set aside. Put the butter in a pan and melt it. Add the onions (1/2 medium onion) and celery (1 stalks) and saute it until the onions start to wilt and turn translucent. Add poultry seasoning - maybe 1/2 to 1 tsp. Add the sage - maybe 1/4 to 1/2 tsp. Add black pepper - 1/2 tsp. Stir. Pour over the hamburger buns, add the nuts, add a little water, and mix with your hands until it holds together. Keep adding a little water until it does hold together. Stuff it in your bird (the body and the neck hole). If you have any dressing left, put it into aluminum foil, place the turkey neck on top of it, seal the foil, and bake it with the bird. That dressing in the foil is done in an hour so remove it and refrigerate it to reheat later.

Hope I read what you meant by "hood" correctly.

My mom (now 84) likes my recipe so much she quit making the recipe she used to make - for mine. She LOVES the buns in it.

Answer 3

I don't think boiled eggs will taste good in dressing.

INGREDIENTS:
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
PREPARATION:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture.

Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes

Answer 4

1 pan cornbread
3 boiled eggs, diced
1 cup chopped onions
1 cup chopped celery
1/4 cup butter or margerine
3 Tbls ground sage
1 tsp salt
Broth

Mix all ingredients in large bowel. Add broth until mixture is almost soggy. Place in buttered cassarole pan (9"x13") and cook on 350 degrees for approx. 45 min

Answer 5

corn bread, chicken stock , celery,onions,sage,mix together and cook until light on top.don't forget the salt lightly and pepper according to taste