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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe is from the Rural Arkansas magazine, November 1982. Ingredients:
4 cups crumbled white bread |
4 cups crumbled cornbread |
1/2 cup chopped white onion |
1 cup chopped celery |
salt and pepper |
1 teaspoon sage (optional) |
3 cups hot chicken broth |
1/3 cup melted butter or 1/3 cup margarine |
Directions:
1. Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well.
2. Blend in broth and butter.
3. Mixture should be very soft to allow for loss of moisture during baking.
4. Add more broth if necessary.
5. Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned.
6. Serve.
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