1 (9×11-inch) pan cornbread
6 sl White bread crumbs
10 Crumbled crackers
4 c Diced celery
4 c Diced onions
4 Eggs
1 Stick butter; melted
3/4 Stick butter
1 ts Salt
1 ts Pepper
1 ts Sage
Chicken broth
Prepare & bake cornbread. Crumble in large bowl. Add crumbled bread,
crackers, 1 stick melted butter & seasonings. Mix. Heat broth to boiling &
add enough to moisten. Saute celery & onions in 3/4 stick butter. Add to
dressing mixture. Add eggs & stir. Add more broth. The dressing mixture
should be just moist enough not to be dry when baked. Put in pan & bake at
350 for 45 minutes or until golden brown. Do not overbake. I prefer broth
from a nice hen cooked 1 day in advance, chilled overnight & the fat
skimmed off.
DOROTHY MATHEWS
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings