Cornbread Dressing 3
INGREDIENTS:
1 Cake of corn bread *
2 Buttermilk biscuits *
1 ts Salt
1/2 ts Pepper
1 ts Rubbed sage
1 ts Poultry seasoning
1 lg Onion, cleaned and chopped
2 Ribs of celery, cleaned and
-chopped
1/2 lg Bell pepper, cleaned and
-chopped
2 Raw eggs
Turkey broth
1 Cake of corn bread *
2 Buttermilk biscuits *
1 ts Salt
1/2 ts Pepper
1 ts Rubbed sage
1 ts Poultry seasoning
1 lg Onion, cleaned and chopped
2 Ribs of celery, cleaned and
-chopped
1/2 lg Bell pepper, cleaned and
-chopped
2 Raw eggs
Turkey broth
*Recipes available if requested
Cook the onion, pepper and celery in a small amount of broth until tender. Crumble the cornbread and biscuits in a large container and add the seasonings. Add the cooked vegetables and mix well. Add the eggs when the mixture is cool enough no to cook them. Add enough cool broth to make a consistency like cake batter. Stir well. Pour mixture into 2 greased cake pans. Bake at 475 for aprox. 1 hour, or until brown on top.
Cook the onion, pepper and celery in a small amount of broth until tender. Crumble the cornbread and biscuits in a large container and add the seasonings. Add the cooked vegetables and mix well. Add the eggs when the mixture is cool enough no to cook them. Add enough cool broth to make a consistency like cake batter. Stir well. Pour mixture into 2 greased cake pans. Bake at 475 for aprox. 1 hour, or until brown on top.