"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mother's Lots of Cornbread Dressing Recipe

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

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:

Ingredients:  
Ingredients:  
7 large pans stale cornbread, crumbled
24 slices white bread, dried out in oven and crumbled
6 tbsp poultry seasoning
1-1/2 tsp sage
5 or 6 eggs, beaten
3/4 tsp celery seed
dash white pepper
6 boiled eggs, chopped
3 cans sliced water chestnuts, chopped (optional)
Pre-cooked celery and onions with liquid (3 onions and 15 celery stalks with good tops)

Directions:
Directions:
Mix and add broth from turkey to moisten.

Cook in roasting pan at 350 degrees for about 1 hour til brown on edges and set in middle.

 

 

 

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