| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Bread |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
Diced celery |
| 1 1/2 |
c |
Chopped onion |
| 2 1/4 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
tb |
Sage |
| 1 |
tb |
Poultry seasoning |
| 16 |
c |
Bread or corn bread |
| 4 |
|
Eggs; lightly beaten |
| 2 |
|
Hard boiled eggs |
INSTRUCTIONS
Melt butter in iron skillet; saute celery and onion until soft, but not
brown. Crumble breads and put in large pan. Add salt, pepper, sage and
poultry seasoning. Add onion, celery and butter. Mix well. Add eggs and
enough broth from turkey or chicken to make consistency of corn bread
batter. Add chopped eggs. Pour in greased pan and cook at 425 about 45
minutes.
MRS FERRILL MARTIN (BETTY)
HOLLY GROVE, 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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