LOCATION: Recipes >> Poultry >> Stuffing 50
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Stuffing 50
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Cornbread Dressing
4 cups chicken stock
11 cups cornbread
11 cups toasted wheat or white bread
3 cups chopped onion
3 cups chopped celery
1 cup chopped fresh parsley
1/2 cup butter
salt to taste
1 teaspoon freshly ground black pepper
4 beaten eggs
15 fresh sage leaves (about 3" long) chopped
10 sprigs of fresh thyme leaves chopped
15 fresh oregano leaves chopped.
Saute the onion and celery in the butter until soft. Let the mixture
cool down or it will cook the eggs. Break up the toast in a large
mixing bowl. Add all ingredients except cornbread and mix well.
Break up the corn bread and gently fold it in.
Put the mixture in a casserole dish and cover it with foil. Put it
in a preheated 350F deg. oven and bake it for about 30 minutes or
until well heated throughout.. Take off the foil to crisp up the
top and leave it in the oven for about 10 more minutes.
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