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Mother's Cornbread Dressing Recipe

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

Contributor:  
Contributor:  
Allie Mitchell

Category:
Category:

Ingredients:  
Ingredients:  
Cornbread
Biscuits
Sliced bread
3 stalks celery
1 onion
Bouillon cubes
Butter
6 boiled eggs, chopped fine
8 cups hot chicken broth
2 teaspoons sage or season to taste
1 teaspoon poultry seasoning
Salt and Pepper to taste

Directions:
Directions:
Bake cornbread and scratch biscuits ahead of time and place in freezer for use to make dressing. You will use equal parts of cornbread to biscuits with sliced bread.

Using a 2-quart measuring pitcher:
1 1/2 pitchers of cornbread crumbled
1 1/2 pitchers of biscuits and sliced bread
Saute the celery and onion in some butter with chicken bouillon cubes. Chop the eggs fine. Mix together the cornbread, biscuit mix, celery & onions, eggs, chicken broth and seasonings to desired consistency.

Bake at 350 until brown.

 

 

 

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