| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Breads, Stuffing |
7 |
Servings |
INGREDIENTS
| 3 |
c |
Cornbread |
| 6 |
|
Bread slices |
| 6 |
|
Bacon slices |
| 1 |
c |
Onion |
| 2 |
|
Eggs |
| 1 |
ts |
Poultry seasoning |
| 1/4 |
ts |
Salt |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
Preheat oven to 350 degrees if cooking stuffing alone. Coarsely crumble
enough cornbread to make 3 cups. Toast bread slices and cut into cubes. In
a skillet, cook bacon until crisp; crumble and set aside. Cook onion in the
bacon drippings until tender but not brown. In mixing bowl, combine eggs,
bacon, onion, poultry seasoning and salt. Add cornbread and bread cubes;
toss lightly until well mixed. Add enough chicken broth to moisten; toss
gently to mix. Bake uncovered in an ungreased 1 1/2-quart casserole for
about 30 minutes. Or use to stuff 8 lb. turkey.
Source: unknown From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005
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