Southern Dressing

Southern Cornbread Dressing from Grammy’s Table

• 1 large skillet of (cooked) cornbread-crumbled
• 6 slices of toasted bread (white and/or wheat)
• 1c. onion-chopped
• 1c. celery-chopped
• 1/2 c. green onion-chopped
• 3-4 cans chicken broth
• 5 eggs
• 1 can cream of chicken soup
• salt/pepper to taste

Combine onions, celery, and green peppers in a large saucepan with 1-2 cans of the chicken broth-simmer until veggies are tender @ 20-30 minutes.

Crumble cornbread and toasted bread together–make sure pieces are small. Add the veggies, mix and then add eggs, soup, salt and pepper. Mix together and then add as much remaining broth to make the mixture juicy.

Pour into a lightly greased deep 13×9 baking dish. Bake at 375* for 45-60 mins.