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CORNBREAD DRESSING Recipe

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This recipe for CORNBREAD DRESSING is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8X8 pan cooked corn bread
3 slices white bread (toasted in oven)
1 small onion, chopped fine
3-4 stalks celery, chopped fine
3-4 cubes chicken bouillon + water
4 eggs, beaten
1/4 tsp. dry sage
salt and pepper to taste
parsley and hard boiled eggs, optional
Directions:
Directions:
Cook onion and celery in chicken broth until tender.
Crumble the corn bread and toasted white bread in a bowl.
Add the sage, salt and pepper.
Add the cooked onion, celery and broth until mushy.
Mix with hands until bread crumbs are gone and a little soupy.
Taste to see if it needs more sage, salt or pepper.
Add beaten eggs and pour mixture into a butter casserole dish.
Cover and refrigerate overnight.
Stir mixture again making sure it is still soupy.
Add more chicken broth if needed.
Cook covered for 45 minutes to 1 hour on 400º then cook uncovered for 15 minutes before taking out of oven to brown.
Number Of Servings:
Number Of Servings:
10

 

 

 

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