"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CORNBREAD DRESSING Recipe

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This recipe for CORNBREAD DRESSING, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Monday, July 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick (1/2 cup) butter
1 bunch of celery
1 large onion
1 pan of dried cornbread
3 cans chicken noodle soup
1 rounded tablespoon sage
3 eggs
(Chicken broth as needed for moisture)

Directions:
Directions:
Sautee celery and onion in butter until translucent.
Put cornbread in large bowl: add soup, eggs and sage. Mix thoroughly. Add broth if needed. If you want a cake-like dressing that is moister, then add more broth. If you want a lighter, fluffier dressing, use less broth. Place in large baking dish. Bake at 350 for one hour or until done.

Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
Grandma Puett made great dressing. This is as close to hers as we can get. She never used a recipe so we have just guessed through the years.

 

 

 

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