Cornbread Dressing(Small Version)
- 4 Tbsp. butter
- 3/4 c. celery, chopped
- 3/4 c. onion, chopped
- 2 c. cornbread, baked, crumbled and lightly toasted
- 2 c. bread cubes, lightly toasted
- 1 1/2 to 2 c. chicken or turkey, cooked, skinned, bones removed and cubed
- 3 jumbo eggs, slightly beaten
- 1/4 c. carrot, shredded
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/2 to 3/4 c. turkey grease *
- 1 (14 1/2 oz.) can chicken broth (as needed to keep it moist)
- water (as needed)
- *Our family loves turkey, so we bake several of them each year.
- Save the excess liquid from the baked turkey and store it in the freezer.
- After chilled, remove the excess fat that has formed on top and discard.
- Use the remaining portion of this liquid to add a delicious flavor to the dressing.
butter, celery, onion, bread cubes, chicken, jumbo eggs, carrot, cream of chicken soup, turkey grease, chicken broth, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=695585 (may not work)