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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allie Mitchell


Sliced bread
3 stalks celery
1 onion
Bouillon cubes
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

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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