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Cornbread Dressing

Source of Recipe


Rossie and Verda



List of Ingredients



• 4 pkgs Morrison Corn Kits
  
• 3 eggs beaten
  
• 2 chicken bouillon cubes dissolved in 16 oz boiling water
  
• 2 cans Swanson's Chicken Broth
  
• 1 can Campbell's Cream of Chicken Soup
  
• 2 cups chopped onion
  
• 2 cups chopped celery
  
• 1 tsp Sage
  
• Salt and Pepper
  






Instructions



1. Make 2 pans of cornbread using 2 corn kits each.
   
   
2. Follow instructions on package. (do not use sugar)
   
   
3. Saute onions and celery together in 1 can of chicken broth.
   
   
4. Let cornbread cool and crumble into large mixing bowl.
   
   
5. Pour celery/onion mixture into cornbread.
   
   
6. Pour the eggs into cornbread.
   
   
7. Pour bouillion water into cornbread.
   
   
8. Pour cream of chicken soup into cornbread.
   
   
9. Add chicken broth until mixture is almost soupy.
   
   
10. Season with sage, salt and pepper to taste.
    
    
11. Let mixture sit overnight.
    
    
12. Put into large baking dish.
    
    
13. Cook uncovered at 375 for 75 minutes.
    
    
14. Center of dish should be firm.
    
    






Final Comments


This will serve 5 - 6 people with leftovers for a couple of meals. Leftovers freeze very well.