DRESSING
1 Pan Cornbread 3 c To 4 c chicken/turkey broth
8 Slices white bread, toasted 1/2 Stick margarine
1 Onion, Chopped 1 tb Crumbled sage leaves
2 Ribs celery, Chopped Salt
2 Eggs, hard Boiled Pepper
4 Eggs, slightly beaten
CORNBREAD
1 1/2 c White self-rising cornmeal 1 Egg, slightly beaten
3/4 c Flour 1 c Buttermilk
DRESSING: Crumble cornbread and toasted bread in a large bowl. Add
onion, chopped boiled egg and chopped celery. Add boiling broth to
mixture. Add crumbled sage leaves. Salt and pepper to taste. Add
raw eggs and melted margarine. Blend well. Pour into a buttered
baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD:
Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a
well greased pan. Bake at 425 degrees for 20 to 25 minutes or until
done. NOTE: I like more sage, some one else may like less.
Yields
12 servings