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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Bernardy

Category:
Category:

Ingredients:  
Ingredients:  
16 oz package dry corn bread mix
2 T butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 T dried sage
Salt and pepper to taste

Directions:
Directions:
Prepare the dry corn bread mix according to package directions. Let cool, and then crumble into a large bowl.

Preheat oven to 350 degrees. Grease a 9x13 baking dish.

In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft.

In a large bowl, combine the celery, onions, crumbed corn bread, eggs, chicken stock, sage, and salt and pepper; mix well.

Place into prepared dish and bake at 350 degrees for 30 minutes, until the edges start to brown.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour, 15 minutes
Personal Notes:
Personal Notes:
I serve this every year at Thanksgiving.

 

 

 

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