QueenBeeGrannyJean
10-24-2007, 04:19 PM
2 packages of corn kit corn bread mix
(don't us sweet corn bread mix) or make
your own corn bread from scratch.
1 package of Pepperidge Farms herb seasoned bread crumbs
or 6 homemade biscuits
1 medium-large onion
4 boiled eggs, chopped
1 to 2 sticks celery (optional)
3 cans chicken broth (low fat is fine)
1 can cream of chicken soup
black pepper
poultry seasoning
rubbed sage
Mix cornbread per directions and bake in 9x13 pan. Put eggs in COLD water and bring to a boil and allow to boil for 5 minutes from the time they start boiling. Turn off and allow to cool in water.
Meanwhile peel and chop onion and celery (my family doesn't like celery) If I do add celery I chop it very fine to hide it.
When cornbread is done crumble and put in very large bowl. Mix in about half the sack of bread crumbs. Mix in onions, chopped eggs, celery, soup and 2 cans of the chicken broth. Sprinkle with pepper and about 1 teaspoons of sage and 1/2 to 1 teaspoons of poltury seasoning. Add more broth if needed to get to mixture like you want it to begin baking. Taste mixture and add more sage if needed for flavor. I like mine fairly strong sage flavor. If you get the mixture too runny you can always add more of the bread crumbs you have left over to make it right. Just work with it until it seems right for your pan.
Put entire mixture back into buttered 9x13 glass casserole pan and bake at 350 degrees for about 1 hour or 1 1/2 hours until top is light golden brown and corners are starting to get crunchy.
This is enough dressing to feed 10 adults with leftovers.
(don't us sweet corn bread mix) or make
your own corn bread from scratch.
1 package of Pepperidge Farms herb seasoned bread crumbs
or 6 homemade biscuits
1 medium-large onion
4 boiled eggs, chopped
1 to 2 sticks celery (optional)
3 cans chicken broth (low fat is fine)
1 can cream of chicken soup
black pepper
poultry seasoning
rubbed sage
Mix cornbread per directions and bake in 9x13 pan. Put eggs in COLD water and bring to a boil and allow to boil for 5 minutes from the time they start boiling. Turn off and allow to cool in water.
Meanwhile peel and chop onion and celery (my family doesn't like celery) If I do add celery I chop it very fine to hide it.
When cornbread is done crumble and put in very large bowl. Mix in about half the sack of bread crumbs. Mix in onions, chopped eggs, celery, soup and 2 cans of the chicken broth. Sprinkle with pepper and about 1 teaspoons of sage and 1/2 to 1 teaspoons of poltury seasoning. Add more broth if needed to get to mixture like you want it to begin baking. Taste mixture and add more sage if needed for flavor. I like mine fairly strong sage flavor. If you get the mixture too runny you can always add more of the bread crumbs you have left over to make it right. Just work with it until it seems right for your pan.
Put entire mixture back into buttered 9x13 glass casserole pan and bake at 350 degrees for about 1 hour or 1 1/2 hours until top is light golden brown and corners are starting to get crunchy.
This is enough dressing to feed 10 adults with leftovers.