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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a Thanksgiving favorite in my family. Ingredients:
1 (9 inch) prepared cornbread, crumbled (thick) |
6 eggs, boiled and chopped |
16 saltine crackers, crumbled |
6 slices bread, broke in small pieces |
cooking oil |
5 stalks celery, chopped |
2 large bell peppers, chopped |
1 1/2 large onions, chopped |
2 (14 ounce) cans chicken broth |
salt & pepper |
sage |
Directions:
1. Sauté chopped vegetables in oil until tender.
2. Combine eggs, cornbread, crackers and sautéed vegetables.
3. Add salt, pepper and sage to taste.
4. Add chicken broth until moist. You may not need all of it or you may need more depending on how dry your cornbread is.
5. Bake at 350°F for about 30 or 40 minutes.
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