Yield: 8 servings
Measure | Ingredient |
---|---|
4 cups | Cornbread -- crumbled |
4 cups | Lightly Toasted Bread -- |
\N \N | Cubed |
1 large | Onion -- chopped |
1 cup | Celery -- chopped |
1 large | Dill Pickle -- diced |
2 cups | Turkey Broth |
2 \N | Eggs -- well-beaten |
2 teaspoons | Sage |
\N \N | Salt And Pepper -- to taste |
\N \N | Additional Broth As Needed |
Combine cornbread and bread in large mixing bowl. In medium saucepan, add onion, celery, and dill pickle to turkey broth. Bring to a boil, cooking until barely tender. Cool slightly and pour over bread mixture. Add beaten eggs, sage, salt and pepper, and enough additional broth to make a slightly moist mixture. Pour dressing in a greased 9 x11 baking dish. Bake in preheated 350 F oven for 30 mins.
Makes 8 to 10 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking