2 c. meal
1 tsp. salt
2 whole eggs
1/2 c. cooking oil
2 c. chopped celery
2 to 3 c. hot broth
1 Tbsp. sage
1/2 c. flour
1/2 tsp. baking powder
1 1/2 c. sweet milk
1 c. chopped onions
1/2 c. melted butter
1 pkg. bread stuffing (Pepperidge Farm)
Prepare your cornbread by sifting together the sage, meal, flour,
salt and baking powder. Slightly beat whole eggs and add them to the
milk and cooking oil. Stir this quickly into meal mixture. Pour
into a 9 or 10-inch heavy skillet that has been preheated and
generously greased with drippings. Bake in a 400 degrees oven for 30
minutes, or until firm in the center. Turn from skillet and cool,
breaking into crumbs in large mixing bowl. Add prepared bread
stuffing. Cook onions and celery in melted butter until tender.
Now, add hot broth. Your dressing should be just barely moist. If
desired, boiled eggs may be diced and added. Bake at 400 degrees until
slightly brown. Serve with turkey or chicken.
In memory of Melba Hillis (MeMe).
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