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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
southern cornbread |
4 cups fine dry breadcrumbs |
1 1/2 cups finely chopped celery |
1 cup finely chopped onion |
2/3 cup finely chopped green pepper |
1/4 cup bacon drippings |
1 chicken-flavored bouillon cube |
1 quart warm water |
2 teaspoons rubbed sage |
1 teaspoon poultry seasoning |
1 tablespoon salt |
1 teaspoon pepper |
2 eggs, beaten |
Directions:
1. Combine 4 cups Southern Cornbread crumbs and breadcrumbs in a large bowl; set aside. (Reserve remaining cornbread for other uses.)
2. Sauté celery, onion, and green pepper in bacon drippings until tender; add to crumb mixture, stirring well.
3. Dissolve bouillon cube in warm water. Stir bouillon mixture and remaining ingredients into crumb mixture. Spoon into a lightly greased 13x9x2- inch baking dish. Bake at 350° for 45 minutes or until lightly browned.
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