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This recipe for CORNBREAD DRESSING, by , is from OUR TIME FAMILY COOKBOOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 medium sized pan of cornbread - broken into crumbs
4 slices toasted bread - torn into small chunks
3 stalks celery - finely chopped
3 onions - chopped
1 bunch parsley - chopped
6 eggs, lightly beaten
1-2 quarts chicken stock
cup melted butter
Fresh sage
Salt & pepper

* Preheat oven to 350
* Mix crumbled bread chunks and cornbread crumbs with stock
* Be sure to add enough stock so the mixture will not be stiff
* Add eggs and remaining ingredients
* Season to taste with salt, pepper, and sage
* Bake for one hour or until brown on top

Personal Notes:
Personal Notes:
- In Texas, we don't stuff birds. The dressing gets baked in a separate dish as an accompaniment.




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