-------------------------DRESSING-------------------------
1 Pan Cornbread
8 Slices white bread, toasted
1 Onion, Chopped
2 Ribs celery, Chopped
2 Eggs, hard Boiled
4 Eggs, slightly beaten
3 c To 4 c chicken/turkey broth
1/2 Stick margarine
1 tb Crumbled sage leaves
Salt
Pepper
-------------------------CORNBREAD-------------------------
1 1/2 c White self-rising cornmeal
3/4 c Flour
1 Egg, slightly beaten
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.
