| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 1 | Pan cornbread * | |
| 6 | Pieces toasted challah | |
| Broth from chicken or turkey or kosher canned broth or soup | ||
| 2 | Onions; (diced) | |
| 3 | Stalks celery; diced, up to 4 |
INSTRUCTIONS
* (you can find mixes that are kosher; they are made with vegetable oil: not Glatt, but no forbidden stuff, make sure the recipe for eggs) Crumble, the cornbread and challah together. Mix with heated broth (I use a lot to make dressing moist) until mixture is soupy. Add onions & celery. Add 3 T. melted parve margerine. Bake in greased casserole (2 1/2 qt) at 350 for 1 hr. May be frozen. Try this; it is so good! Posted to JEWISH-FOOD digest by ROTESTU@aol.com on Nov 25, 1998, converted by MM_Buster v2.0l.
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