Cornbread Dressing
- 2 c. crumbled cornbread
- 1 1/2 c. torn sliced bread
- 1 c. chicken broth
- 1 c. evaporated milk
- 1/2 to 1 Tbsp. instant chicken bouillon
- 1/4 tsp. black pepper
- 2 Tbsp. minced parsley
- 3/4 tsp. poultry seasoning
- 1 c. chopped celery
- 1/2 c. chopped onion
- 2 eggs, slightly beaten
- 2 Tbsp. chicken drippings or melted margarine
- 3/4 c. cooked chopped pork sausage (optional)
- Grease a 2-quart casserole dish.
- Measure cornbread, bread, broth, milk and bouillon into casserole.
- Allow to soak about 30 minutes.
- Squeeze to break up lumps.
- Add remaining ingredients, mixing well.
- Bake in a preheated 350u0b0 oven for 50 to 60 minutes or until done to your preference.
- Makes 8 to 10 servings.
cornbread, bread, chicken broth, milk, instant chicken, black pepper, parsley, poultry seasoning, celery, onion, eggs, chicken, pork sausage
Taken from www.cookbooks.com/Recipe-Details.aspx?id=396394 (may not work)