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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Benoit
Added: Tuesday, June 6, 2006


1 C yellow corn meal
1 C all purpose flour
2 T salt
4 tsp. baking powder
2 eggs
Milk to consistancy
8 slices of bread
Chicken parts (wing, back, thigh)
1/4 lb. ground beef
1 roll Owen's "Hot" Country Sausage
1 onion
2 C celery
1 can cream of chicken soup
1 can chicken broth
1 bunch green onions
3 boiled eggs (grated)

Cornbread: Sift together all dry ingredients. Add eggs and
milk and bake in a greased pan 20-30 min., or until toothpick
inserted in center comes out clean. Oven dry slices of bread.
Boil chicken parts and reserve broth. In a large bowl break
up cornbread and bread. De-bone chicken and place in
mixture. Saute beef and sausage, drain and add to pan. Put
onion, celery and soups in a pot. Bring to a boil, reduce heat
and simmer until vegtables are transparent. Add to cornbread
mixture. Mixture should be good and moist. If not, add some
chicken broth until soupy. Last, add green onions and eggs.
Bake at 350 for an hour or until brown and bubbly.




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