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| OLD-FASHIONED CORNBREAD DRESSING | |
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2 (8-inch) pans cornbread, already made 1 pkg. Pepperidge Farm bread stuffing 2 to 3 cans Swanson chicken broth 1 tbsp. sage 1 tbsp. parsley flakes 2 cans cream of chicken soup 1/2 cup (1 stick) butter, melted 2 eggs chopped celery chopped onions Mix cornbread with bread stuffing. Add plenty of chopped celery and onions. Add eggs, butter and all seasonings. Add cans of soup. Add enough chicken broth to make mixture almost runny. Pour into large baking pan that has been greased. Bake at 350°F for 1 to 1 1/2 hours. Cover with aluminum foil at first. Take off foil and brown for last 15 minutes. | |
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recipe reviews #188250
Judy (Texas) says:
This has got to be the best dressing I've ever tasted!! I found this recipe long ago and used it so many times I had to reprint it. I was afraid I'd never find it again so thank you for keeping it in your recipes. My husband thanks you too!!
#189335
Tracy (Texas) says:
I use this recipe every year. Never fails. I use approximately 1 cup yellow onions and I cup celery for this recipe and sauté it for a few minutes.
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