Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (9x11-inch) pan cornbread |
| 6 slices | White bread crumbs |
| 10 \N | Crumbled crackers |
| 4 cups | Diced celery |
| 4 cups | Diced onions |
| 4 \N | Eggs |
| 1 \N | Stick butter; melted |
| ¾ \N | Stick butter |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1 teaspoon | Sage |
| \N \N | Chicken broth |
Prepare & bake cornbread. Crumble in large bowl. Add crumbled bread, crackers, 1 stick melted butter & seasonings. Mix. Heat broth to boiling & add enough to moisten. Saute celery & onions in ¾ stick butter. Add to dressing mixture. Add eggs & stir. Add more broth. The dressing mixture should be just moist enough not to be dry when baked. Put in pan & bake at 350 for 45 minutes or until golden brown. Do not overbake. I prefer broth from a nice hen cooked 1 day in advance, chilled overnight & the fat skimmed off.
DOROTHY MATHEWS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .