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Sage Dressing

Yield 8 servings


  • 3 1/2 cups cornbread crumbs
  • 3 1/2 cups soft breadcrumbs
  • 2 cups hot chicken broth
  • 1/2 cup milk
  • 1 cup chopped celery
  • 3 tablespoons minced onion
  • 1/4 cup butter or margarine
  • 2 teaspoons salt
  • 2 to 3 teaspoons rubbed sage
  • 1/2 teaspoon ground savory seasoning
  • 1/2 teaspoon pepper
  • 1 egg beaten

How to Make It

  1. Combine cornbread crumbs and breadcrumbs in a large bowl. Pour chicken broth and milk over crumb mixture, stirring well.

  2. Sauté celery and onion in butter until tender; add to crumb mixture, stirring well. Stir remaining ingredients into crumb mixture. Spoon into a lightly greased, shallow 2-quart casserole. Cover; bake at 400° for 15 minutes or until thoroughly heated.

Oxmoor House Homestyle Recipes