Post by Jody on Sept 6, 2009 18:24:15 GMT -8
Ingredients
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon salt
½ teaspoon black pepper
½ cup butter
4 eggs beaten
8 to 10 cups low sodium chicken broth
Directions
Bake two 8 x 8 pans of cornbread from your favorite recipe. Cool completely and break into small pieces.
Put cornbread in a large mixing bowl and add all of the above ingredients.
Toss the ingredients together until all the cornbread is dampened but not mushy. More or less chicken broth may
be added to combine the ingredients. Place the dressing in a greased 9x12 casserole dish.
Preheat oven to 400º F. Place casserole dish in the oven and bake for one hour. Remove the foil and return to the
oven for about 10 minutes longer to brown.
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon salt
½ teaspoon black pepper
½ cup butter
4 eggs beaten
8 to 10 cups low sodium chicken broth
Directions
Bake two 8 x 8 pans of cornbread from your favorite recipe. Cool completely and break into small pieces.
Put cornbread in a large mixing bowl and add all of the above ingredients.
Toss the ingredients together until all the cornbread is dampened but not mushy. More or less chicken broth may
be added to combine the ingredients. Place the dressing in a greased 9x12 casserole dish.
Preheat oven to 400º F. Place casserole dish in the oven and bake for one hour. Remove the foil and return to the
oven for about 10 minutes longer to brown.