Dressing

Contributed By: Lisa Filroy

Ingredients:

2 boxes cornbread, baked as directed
1 bag stuffing
1 small onion, chopped fine
2 cans soup, cream of celery, chicken or mushroom
Chicken broth
1 stick butter, melted

Method:

Bake cornbread. Let cool. Crumble in large bowl. Pour in bag of stuffing mix without flavoring pack. Add chopped onion. Melt butter and pour into mixture. Add soup. 1 to 2 teaspoons sage. Add broth to moisten. Mix well. Salt and pepper to taste. Bake 1 hour at 350 degrees in 2 pans.


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