A Family Recipe Book for Kidney Patients - National Kidney ...

Side dishesKidney Cooking | Georgia Council on Renal NutritionBreads & StarchesC ornbread DressingYield: 15 servingsServing size: 2" x 2" square or ¾ cupCornbreadDressingIngredients for cornbread2 cups cornmeal (plain)1 ½ cups all-purpose flour2 ½ cups water1 egg2 tablespoons vegetable oilIngredients for dressing2 cups chicken parts and giblets4 cups water1 cup chopped onion½ cup chopped celery½ cup chopped green peppers1 teaspoon black pepper1 teaspoon poultry seasoning1 teaspoon onion powder1 teaspoon sageDirections for cornbread1. Preheat oven to 425ºF.2. Combine cornmeal, flour, sugar, andbaking powder in mixing bowl; mix well.3. Add water, egg and oil, mixing well.4. Place in a 9" x 9" square greased baking pan.5. Bake until golden brown.6. When done, let cool, then crumble.Set aside to combine with dressingingredients.Directions for dressing1. Wash chicken parts and giblets andadd to water in a large pot.2. Add onion, celery, green pepper andblack pepper.3. Boil for 30 minutes until tender4. When done, reserve 2 cups of broth fordressing (remaining broth may be usedfor giblet gravy on the following page).Let meat cool.5. Remove meat from bone and add toremaining dressing ingredients.6. Mix all ingredients together with 2 cupsbroth from chicken until mixture is moist.7. Spread into baking pan.8. Bake at 425ºF until golden brown.(Continued on next page)— 50 —