TITLE: CORNBREAD DRESSING
CATEGORY: BREADS & ROLLS

• 1 MEDIUM SKILLET CORNBREAD
• 3 LIMBS CELERY - FINELY DICED
• 1 CAN CREAM OF CHICKEN SOUP
• 2 SLICES WHITE BREAD SOAKED IN MILK (AT END)
• SALT AND PEPPER
• 1 BIG ONION
• 1/2 CUP CHICKEN BROTH
• 3 TO 4 BOILED EGGS
• 1 TEASPOON POULTRY SEASONING

1. CUT UP ONION & CELERY INTO SMALL PIECES. BOIL ONION & CELERY IN SOME OF THE BROTH FROM CHICKEN FOR JUST A FEW MINUTES.

2. ADD CREAM OF CHICKEN AND BOILED EGGS. CRUMBLE UP CORNBREAD IN PYREX DISH AND CRUMBLE 2 SLICES OF MILK-SOAKED WHITE BREAD OVER CORNBREAD. POUR ONION/CELERY MIX OVER CORNBREAD & STIR LIGHTLY. SALT & PEPPER TO TASTE AND ADD POULTRY SEASONING.