Southern Stuffing/Dressing
 
1 medium  onion, chopped
6   green onions, chopped
1 stalk  of celery and a few celery leaves, chopped
  butter, enough to saute the vegetables
  cornbread make in an 8" pan
6 - 8 piece  bread, toasted
  chicken broth can use homemade or canned
1   egg, lightly beaten
 
saute the vegetables in the butter over medium heat until soft but not 
brown. set aside. in a large bowl, break the cornbread into chunks, tear 
the bread into small pieces. add the sauteed vegetables, egg, salt and 
pepper to taste. gradually add the broth mixing until the bread mixture is 
wet but not runny. pour into a lightly greased baking pan and bake 350: 
for about 30-45 minutes or until brown on top. 
 
notes: i add chopped fresh sage to the cornbread mix before baking it. 
also, i add sage to the dressing mix along with the salt and pepper (this 
is according to taste). 
 
the hard boiled eggs may be added ( my grandmother always added them) but 
i prefer to omit them and just use a raw egg. one other southern thing is 
to add the cooked giblets to the dressing, just boil them then chop fine. 
i omit these as well. jan 
 
 
 
-- 
(ID: 10347) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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