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7 cups cooked crumbled cornbread

3 cups white bread or biscuits

2 cups celery

3 cups onions

2 T. poultry seasoning

1 tsp. sage

1 tsp. salt

1/2 cup butter

3-4 cups chicken or turkey stock

3 eggs beaten

Saute onions, celery & seasoning in the stock till tender. Hold back 1 cup of broth to reach desired consistency of dressing when mixing, depending how "wet" you like your dressing. Crumble breads in a large bowl. Add tender onions and celery and broth; mix well. Taste for seasoning; add eggs. Bake at 350, covered, for 30 minutes then uncover; bake 30 more minutes.

Enjoy with turkey or chicken. Freezes nicely!

Presented by Melissa Graves, Donna's Old Town Cafe

Date: 11/19/2013

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