Cornbread Dressing

*Serves 4


1 9 inch pan prepared cornbread

5 slices wheat or white bread (crumbled up in small pieces)

2 onions

2 bell peppers

1 stalk celery

4 tbsp sage

4 tbsp poultry seasoning

1 1/2 tbsp celery seeds

1 can cream celery soup

1 stick margarine or butter

2 cans chicken broth or stock

Seasoning salt to taste

Pepper to taste

3 eggs


Dice onions, pepper and celery. Add crumbled bread and cornbread, sage, poultry seasoning, celery seeds, cream celery soup, butter, pepper, seasoning salt and chicken broth to the diced onions, pepper and celery in a large bowl and mix together. Add in 3 eggs to mixture. Use ½ stick of margarine to grease 9 inch baking pan.

Pour dressing mixture into pan. Bake at 325 degrees Fahrenheit until brown.

Serve with cranberry sauce.



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