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Onion-Bread Dressing

Yield 10 to 12 servings


  • 2 large onions, chopped
  • 2 cups chopped celery
  • 1/2 cup butter or margarine
  • 2 cups chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rubbed sage
  • 3 eggs, well beaten
  • 2 quarts soft breadcrumbs
  • 3 quarts cornbread crumbs

How to Make It

  1. Sauté onion and celery in butter until tender. Set aside.

  2. Combine chicken broth, salt, pepper, and sage in a large mixing bowl; mix well. Add sautéed vegetables, eggs, and breadcrumbs; stir well.

  3. Spoon dressing into a greased 3 1/2-quart shallow baking dish. Bake at 350° for 45 minutes or until lightly browned.

Oxmoor House Homestyle Recipes