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This recipe for GINGER'S CORNBREAD DRESSING is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 pan cooked cornbread, cooled
1 large box Swanson chicken broth
1/2 small onion, chopped
2-3 celery hearts, diced
2 T. butter
salt and pepper, to taste
2-3 T. rubbed sage, to taste
small jar pimento
1 small jar or can of mushrooms, stems and pieces
3 eggs, slightly beaten
1/3-1/2 c. milk
3-4 slices white bread, broken into small pieces, moistened with milk
OR 1 c. unseasoned bread crumbs, moistened with milk

Melt butter in large skillet; add onion and celery; saute' until tender; remove from heat. In a very large mixing bowl crumble cornbread; pour in half the broth, mixing to moisten the cornbread; add onions, celery, salt and pepper; add sage (I use several tablespoons), mixing well. Add more broth as needed to keep cornbread mixture very moist. Add pimentos, mushrooms and eggs, mixing well. Add bread or bread crumbs, mixing well. Continue adding broth when needed to keep mixture moist (it's not unusual to use the entire box of broth). Add milk, mixing well. Taste to see if you've added enough salt, pepper and sage. If you've used all the broth, and need more liquid, add more milk. Pour mixture into a large greased baking dish; bake at 325 for approximately 35-40 minutes or until golden not overcook or dressing will be dry.

Personal Notes:
Personal Notes:
Tip: may add cooked, shredded, boneless chicken to the dressing during preparation for a one dish entree. If cooking chicken to add to the dressing, use the broth from cooking the chicken, and add Swanson's chicken broth as needed to moisten the dressing.




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