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

Mom's Corn Bread Dressing--Leona Mae Allen Holland Recipe

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This recipe for Mom's Corn Bread Dressing--Leona Mae Allen Holland, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Holland Wood
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pan of Corn Bread, crumbled
3 c. Herb Seasoned Bread Crumbs
1 stick Butter
1 c. Celery, finely chopped
1 Onion, finely chopped
3 Eggs
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Sage, optional
1 tbsp. Poultry Seasoning
4 c. Chicken Broth, or use reserved stock from cooking Giblets
Note: Use enough Broth so won't be dry.

Directions:
Directions:
Crumble Corn Bread and mix with Bread Crumbs. Saute chopped Celery and Onion in Butter until soft. Pour over bread mixture. Add Broth, Salt, Pepper, Sage, and Poultry Seasonings, mix well and taste. Add Beaten Eggs and mix well. Put in large greased casserole dish. Bake 350 for about 50 Minutes to 1 hour.

Number Of Servings:
Number Of Servings:
6 or more
Personal Notes:
Personal Notes:
Mom's recipe for this dressing is very good. I have changed it by adding the bread crumbs and poultry seasoning.

 

 

 

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