| 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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