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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CORNBREAD DRESSING Recipe

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This recipe for CORNBREAD DRESSING is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 CUPS CRUMBLED CORNBREAD (2 PACKAGES OF MARTHA WHITE BUTTERMILK CORNBREAD AND MUFFIN MIX PREPARED)
1 14OZ PACKAGE HERB STUFFING (PEPPERIDGE FARM HERB SEASONED STUFFING)
2 10 3/4 OZ CREAM OF CHICKEN SOUP
2 14 OZ OZ CANS CHICKEN BROTH
1 LARGE YELLOW ONION DICED
1 CUP DICED CELERY
4 LARGE EGGS LIGHTLY BEATEN
1 TBS RUBBED SAGE OR POULTRY SEASONING
1/2 TSP PEPPER
2 TBSP BUTTER CUT UP

2 CANS CREAM
Directions:
Directions:
COMBINE FIRST 9 INGREDIENTS IN A LARGE BOWL. POUR CORNBREAD MIXTURE INTO A 6 QUART GREASED SLOW COOKER. DOT WITH BUTTER AND COOK ON LOW 4 TO 6 HOURS.
Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
SOUTHERN LIVING RECIPE

 

 

 

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