"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Joann Spruiell's Corn Bread Dressing Recipe

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This recipe for Joann Spruiell's Corn Bread Dressing, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dody Ogletree
Added: Wednesday, May 13, 2009


4 c. cornbread
1 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
2 c. biscuits or bread crumbs
2 c. chicken broth
1/2 c. milk
2 eggs
1/2 t. oregano
1/2 t. thyme
3 T. parsley
butter, salt and pepper to taste

Cook cornbread. Crumble bread; add onion, celery, and bell pepper. Add all other ingredients and mix well. Bake in a greased pan at 375 for 25 to 30 minutes.
You may prefer to saute raw vegetables in broth before adding to bread mixture. Recipe must be followed exactly. May need more broth.




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