"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pan of cornbread 2-3 biscuits 3-4 stalks of celery (sliced very thinly) 1 onion diced 3 boiled eggs 3 raw eggs chicken broth salt and pepper to taste
Cook cornbread and biscuits and allow to cool. With your hands, crush cornbread and biscuits into tiny bits. Add celery and onions and diced boiled eggs. Mix raw eggs and add to mixture. Add chicken broth. (I like mine soupy.) Add salt and pepper to taste. Bake at 350º until set and browned.
My grandmother (Maidee Magee Alford) made this dressing for every special occasion. It is a simple country recipe that is very good served with turkey or chicken.
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