Cornbread Dressing (Stuffing)

Name: Cornbread Dressing (Stuffing)
Ingredients: 1 large skillet cornbread, pinched; 8 boiled eggs, chopped; 6 to 8 onions, chopped; 1 gal. chicken or turkey broth; salt and pepper to taste; 2 to 2 1/2 loaves bread, pinched; 3 to 4 ribs celery, chopped; 4 to 6 sticks margarine, melted; 3 Tbsp. sage

9 ingredients

7 steps

Ingredients

1 large skillet cornbread, pinched
8 boiled eggs, chopped
6 to 8 onions, chopped
1 gal. chicken or turkey broth
salt and pepper to taste
2 to 2 1/2 loaves bread, pinched
3 to 4 ribs celery, chopped
4 to 6 sticks margarine, melted
3 Tbsp. sage

Directions

1

If your broth has a lot of fat, use 4 sticks of margarine. If you buy your broth in cans, use 6 sticks.
2

Cook onions and celery in butter about 8 to 10 minutes in microwave.
3

Mix all ingredients well.
4

If more broth is needed, add water to make dressing like cornbread.
5

Bake at 350° for 1 to 1 1/2 hours.
6

Do not overbake.
7

This makes a very large roasting pan full.