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This recipe for Cornbread Dressing, by Sherrie Buffington, is from BREAKING BREAD,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sherrie Buffington Added: Sunday, September 30, 2007
2 or 3 large skillets of cornbread 2 cans biscuits, cooked 4 slices of white bread 3 doz. saltine crackers 2 or 3 onions. chopped well in blender to become like liquid 8 to 10 raw eggs 2 sticks melted margarine 1 tbsp. celery seed 1 tbsp. sage salt and pepper to taste about 3 qts. chicken or turkey broth
Break all bread up and crumble well. Combine all ingredients, adding broth from turkey or chicken. Your dressing should be the consistency of pudding. Keep adding broth till you reach this consistency. Bake in a large roasting pan for 30 minutes at 400º. Stir occasionally while baking.
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