1 pan of cornbread pre- made(I use my cast iron skillet)
1 large onion, diced
2 stalks celery, diced
1 large bell pepper, diced
2 cans cream of celery soup
2 cans cream of chicken soup
6 cups of chicken broth
4 eggs
Salt and pepper to taste
1 tablespoon of poultry seasoning
1ts of sage
Butter for topping after it comes out of the oven
Cook cornbread. Allow cornbread to cool.
Crumble cornbread fine. Add cut-up onion, bell pepper and celery. Mix.
Stir in cream of chicken soup, cream of celery soups and chicken broth. Mix well.
Add salt, pepper and eggs and spices. Mix. Note: Make sure that all ingredients are combined well. Pour into greased pan. Top dressing with butter. Bake at 350 degrees for 30 to 35 minutes until top turns golden brown and the dressing is firm on top.
Crumble cornbread fine. Add cut-up onion, bell pepper and celery. Mix.
Stir in cream of chicken soup, cream of celery soups and chicken broth. Mix well.
Add salt, pepper and eggs and spices. Mix. Note: Make sure that all ingredients are combined well. Pour into greased pan. Top dressing with butter. Bake at 350 degrees for 30 to 35 minutes until top turns golden brown and the dressing is firm on top.
No comments:
Post a Comment