- 1 cup(s) chopped onion
- Cornbread by directions X2
- 2 cups chopped celery
- 1/12 cups chopped onion
- 5 slices white bread
- 1/2 sleeve saltine crackers
- 3 Tsp chicken bouillion
- 2 Tsp poultry seasoning
- 1/4 Tsp sage
- 1/4 Tsp oregano
- 1/4 Tsp pepper
- 3 eggs beaten
- 4 plus cans chicken broth
- 1 or 2 Tbs butter
- 1. Saute celery & onions in butter until tender
- 2. Combine all other ingredents crumbling cornbread, crackers & bread first.
- 3. Add onions & celery
- 4. Add broth until right consistency soupy
- 5. Pour in casserole pan & bake at 350 degrees 40 - 45 minutes, until brown. Sprinkle lightly with chicken boullion before baking.
- 6. Can be prepared night before & stored in refrigerator
This recipe is a personal recipe added by bptownes and has not been tested or endorsed by MyRecipes.
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Cornbread Dressing Recipe at a Glance
- COURSE: Side Dishes/Vegetables