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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is a recipe I adapted from my grandmothers recipe. For a meal you can add meat to this recipe. Ingredients:
1/2 cup butter |
1 1/2 cups diced celery |
1 1/2 cups diced onions |
2 eggs (slightly beaten) |
3 -4 cups cubed cornbread |
4 cups cubed loaf bread (white bread for light colored dressing, wheat for darker color dressing) |
1 pinch salt |
black pepper (desired amount) |
2 -3 teaspoons sage |
broth (enough to make mixture soupy) |
Directions:
1. Preheat oven to 350.
2. Saute onions and celery in the stick of butter, when done place in very LARGE mixing bowl.
3. Add cubed cornbread, cubed loaf bread,salt,pepper and sage,mix well.
4. Add eggs and mix well.
5. Add Broth (a can at a time until mixture is SOUPY and ALL large pieces are broken up).
6. Pour into large baking pan.
7. Bake about 45 minutes until dressing is SET and brown around the edges.
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