Dressing
Allison Wilson
ingredients
- 12 slices Day-Old Bread
- 1 pan Cornbread
- 3 cups Chopped Celery
- 3 cups Chopped White Onion
- 1 can Cream of Mushroom Soup
- 2 cups Chicken Broth
- 1 dozen Boiled Eggs
- 1 cup Butter
- Sage, Salt, Pepper (to taste)
directions
Toast bread lightly. Crumble bread and cornbread. Cook onions and celery in butter until transparent. Stir vegetables, soup and broth into crumbs. Add seasonings and chopped eggs. Bake about 30 minutes at 350°.
notes
Don't have to use eggs. Can use more than 2 cups broth.
Source: Kim Felker
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