Different corn bread dressing

Yield: 12 Servings

Measure Ingredient
1 Recipe corn bread (up to)
12 slices Bread
2 packs (1-3/8-oz) onion soup mix
¼ teaspoon Pepper
1 teaspoon Salt
1¼ teaspoon Poultry seasoning
2 Eggs; slightly beaten
2 cans (10-oz) cream of celery soup
2 cans (10-oz) cream of chicken soup (up to)
2 cups Chicken broth

Crumble corn bread and bread; add soup mix, pepper, salt and poultry seasoning. Stir in eggs, soups and enough broth to make a very moist dressing. Put in casserole and bake at 400 for 30 minutes or until browned.

Stir once or twice during first 20 minutes.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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