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LOCATION: Recipes >> Poultry >> Stuffing 51

Print this Recipe    Stuffing 51

Southern Cornbread Dressing

1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
8 or 9 inch cornbread (a mix or homemade)
6 pieces white bread, toasted
1 raw egg, beaten
Chicken broth to moisten (canned or homemade)
salt and pepper to taste
1/2 to 1 tsp dried or fresh sage (optional)

Cook onion and celery in some unsalted butter until they are soft,
do not brown. Remove from heat. Crumble the cornbread and toast
into a large bowl, add the onion mixture and mix well. Add the
chicken broth a little at a time mixing well after each addition
until the mixture is moist but not soupy. Add the egg, salt and
pepper, mix well. Turn the mixture into a baking dish and smooth
with a spoon. Bake at 350: until golden brown on top.

This can also be used to stuff the turkey, chicken, etc. I have
found that the stuffing has a better flavor if mixed the day before
you need it then bake right before serving. If you like sage, a
pinch adds even more flavor.

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