Monday, November 12, 2012


What you need..

4 tablespoons butter
1 1/2 cups chopped celery
1 cup chopped onion
5 cups torn cornbread crumbs
4 cups torn plain bread crumbs
2 1/2 cups chicken broth
2 large eggs, beaten
1 teaspoon dried leaf thyme, crumbled
2 teaspoons dried crumbled sage
1 teaspoon dried marjoram, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Heat oven to 400°. Butter a 9x13-inch baking pan. In a large mixing bowl, combine the cornbread and bread crumbs. In a small skillet over medium-low heat, melt butter; add celery and onion; saute until tender. Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings.


Spread in prepared baking pan. Bake for about 30 minutes.
Serves 6 to 8.


What you Need..

1/2 cup butter
1/2 cup celery, chopped
1/2 cup onion, chopped
6 cups cornbread, crumbled (approximately)
2 -4 cups herb stuffing mix
1 teaspoon sage
1/2 teaspoon black pepper
4 (14 ounce) cans chicken broth (not the condensed variety)
2 eggs, beaten
2 eggs, boiled (then chopped)


Preheat oven to 450*. Lightly grease a 13x9x2 inch baking dish. Melt butter in skillet; saute celery and onion till tender, about 3 minutes. In large mixing bowl, combine cornbread, bread, celery and onions, sage and black pepper. Stir broth and beaten eggs into cornbread mixture; blend well.  Stir in chopped boiled eggs.


Pour into prepared baking dish. Bake 30 minutes or until golden brown.

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