| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Bread | 12 | Servings | |
INGREDIENTS
| 1 | (9×11-inch) pan cornbread | |
| 6 | sl | White bread crumbs |
| 10 | Crumbled crackers | |
| 4 | c | Diced celery |
| 4 | c | Diced onions |
| 4 | Eggs | |
| 1 | Stick butter; melted | |
| 3/4 | Stick butter | |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | ts | Sage |
| Chicken broth |
INSTRUCTIONS
Prepare & bake cornbread. Crumble in large bowl. Add crumbled bread, crackers, 1 stick melted butter & seasonings. Mix. Heat broth to boiling & add enough to moisten. Saute celery & onions in 3/4 stick butter. Add to dressing mixture. Add eggs & stir. Add more broth. The dressing mixture should be just moist enough not to be dry when baked. Put in pan & bake at 350 for 45 minutes or until golden brown. Do not overbake. I prefer broth from a nice hen cooked 1 day in advance, chilled overnight & the fat skimmed off. DOROTHY MATHEWS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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