| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Dressings, Holiday, Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
|
Pan Cornbread |
| 8 |
|
Slices white bread, toasted |
| 1 |
|
Onion, Chopped |
| 2 |
|
Ribs celery, Chopped |
| 2 |
|
Eggs, hard Boiled |
| 4 |
|
Eggs, slightly beaten |
| 3 |
c |
To 4 c chicken/turkey broth |
| 1/2 |
|
Stick margarine |
| 1 |
tb |
Crumbled sage leaves |
|
|
Salt |
|
|
Pepper |
| 1 1/2 |
c |
White self-rising cornmeal |
| 3/4 |
c |
Flour |
| 1 |
|
Egg, slightly beaten |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
DRESSING
CORNBREAD
DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion,
chopped boiled egg and chopped celery. Add boiling broth to mixture. Add
crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted
margarine. Blend well. Pour into a buttered baking dish and bake at 425
degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and
buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees
for 20 to 25 minutes or until done. NOTE: I like more sage, some one else
may like less.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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