Cornbread dressing

0 likes 0 comments Recipe by Judy Walton

Ingredients

This recipe is from your Aunt Georgia. The secret is to use plenty of chicken broth so it won’t be dry. Saute in one stick butter: You can do this ahead of time and put in the refrigerator. 1 onion, chopped 4 stalks celery, chopped 1 bunch green onions, chopped 1/2 bunch fresh parsley

Directions

1. Boil: 1 chicken with salt and some onions and celery, debone and chop, save broth Make two recipes of cornbread. 4 boiled eggs, chopped 4 eggs, raw day old bread, about 1/4 loaf 1 pkg. of Pepperidge Farm dressing mix, the one in the blue package 4 cans chicken broth salt and pepper Crumble cornbread, day old bread, and dressing mix together. Add vegetables, boiled eggs, chicken, and raw eggs. Start adding the chicken broth. Use the broth from the chicken first. Then add cans of broth as needed to make a thick soup consistency. Bake at 350 for 45 minutes or until golden brown.

main courses, chicken December 08, 2013 03:02