Corn Bread Stuffing

Name: Corn Bread Stuffing
Ingredients: 8 oz. can celery soup; 8 oz. can chicken soup; 2 c. diced onions; 2 c. boiling water; 3 eggs; 2 qt. lightly packed day old bread crumbs (left over biscuits or rolls); 2 qt. corn bread crumbs; 5 tsp. poultry seasoning; 3/4 c. butter, margarine or salad oil; 1 Tbsp. salt; 1 tsp. pepper

11 ingredients

1 steps

Ingredients

8 oz. can celery soup
8 oz. can chicken soup
2 c. diced onions
2 c. boiling water
3 eggs
2 qt. lightly packed day old bread crumbs (left over biscuits or rolls)
2 qt. corn bread crumbs
5 tsp. poultry seasoning
3/4 c. butter, margarine or salad oil
1 Tbsp. salt
1 tsp. pepper

Directions

1

Simmer onions in boiling water until tender. Drain, reserving 1 cup of the liquor. Mix crumbs and seasoning. Add celery soup and onions, chicken soup and 1 cup of liquor in which they were cooked. Add butter, onions and eggs and mix thoroughly. This amount of dressing will stuff a 10 to 12 pound bird. If baked separately, allow 45 minutes for baking.