Cornbread dressing #1

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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