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)

1. *Our family loves turkey, so we bake several of them each year.
2. Save the excess liquid from the baked turkey and store it in the freezer.
3. After chilled, remove the excess fat that has formed on top and discard.
4. 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)