| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1 | Recipe corn bread (up to) | |
| 12 | sl | Bread |
| 2 | pk | (1-3/8-oz) onion soup mix |
| 1/4 | ts | Pepper |
| 1 | ts | Salt |
| 1 1/4 | ts | Poultry seasoning |
| 2 | Eggs; slightly beaten | |
| 2 | cn | (10-oz) cream of celery soup |
| 2 | cn | (10-oz) cream of chicken soup (up to) |
| 2 | c | Chicken broth |
INSTRUCTIONS
Crumble corn bread and bread; add soup mix, pepper, salt and poultry seasoning. Stir in eggs, soups and enough broth to make a very moist dressing. Put in casserole and bake at 400 for 30 minutes or until browned. Stir once or twice during first 20 minutes. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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