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    Stuffing: Cornbread & Sage Dressing

    Source of Recipe

    Debra Collins

    List of Ingredients

    1/2 pan cornbread -- crumbled
    margarine or drippings
    3 slices dry toast -- crumbled
    2 cups water or broth
    1/2 onion -- chopped fine
    salt to taste
    2 stalks celery -- chopped fine
    1/4 teaspoon sage

    Recipe

    Saute onions and celery in margarine or pan drippings from seared pork chops or chicken. Add water or broth, and simmer until tender. Pour all over cornbread and bread crumbs. Add salt to taste, and sage. Spoon on top of pork chops or chicken, and place in baking dish. Bake at 350ºF for 30-45 minutes.

 

 

 


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