Melissa's Cornbread Dressing

In a large mixing bowl you will need 5 cups baked crumbled cornbread, and 5 cups of crumbled bread, rolls or biscuits.
3 eggs
Set aside till stock is done

In a stock pot:
2 sticks butter
2 cups onion
2 cups celery
5 cups turkey broth
Boil stock till tender. Add 2 teaspoons of sage and pour over your crumbled cornbread and biscuits. Salt and pepper to taste. Turn into a 9 x 13 pan and bake at 350 for 40 minutes.

You will want to make more than this because dressing freezes wonderfully.

Presented by Melissa Graves, Donna's Old Town Cafe



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