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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). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |