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Cornbread Dressing  Serves 12 or more

Whether it was Christmas or Thanksgiving, the smell of homemade dressing




always greeted you at my parent's home.  And it was always




homemade, no exception.  I've adapted the recipe to make it a little


less time consuming and it makes enough for a large gathering.  BUT,




this recipe is easily divided into thirds.  


•  1½  sticks butter (¾ cup, unsalted)

•  3 cups diced celery (about 8 ribs)

•  3 cups diced sweet onions (about 3 to 4 medium)

•  2 bags Pepperidge Farm classic cornbread stuffing (24 oz total)


•  1 bag Pepperidge Farm herb seasoned classic stuffing (12 oz)

•  1 Tbsp poultry seasoning or ¼ cup Lite-House Poultry Herb Blend


•  6 cups chicken broth



•  3 eggs

Preheat oven to 400°F.  Lightly grease a 13-x-9 baking dish and



an 8-x-8 baking dish. (Use an 8-x-8 for one-third of the recipe)


1.   Melt butter in a large skillet over medium heat; add celery and



    onions; sauté until soft, and set aside.

2.  Mix stuffing in a large bowl with poultry seasoning; add the celery



     and onions. 




3.  Mix eggs to the cooled broth; add to the stuffing mixture and




     blend well.  Adjust salt and pepper seasoning.

4.  Place the mixture in the two dishes making sure the tops are even. 




    Bake in preheated oven for 45 minutes to 1 hour with the smaller dish




    ready sooner.




*I have started using the Lite House herbs because they are freeze



   dried and are more flavorful.  They contain little bits of herbs instead



   of powder.  Sometimes I add an extra tablespoon freeze-dried sage



   to the recipe.


•  If the dressing seems a little dry, add a small amount of broth or




•  Don't worry if you don't have the exact amount of onions or celery, or



   if you don't like one or the other.


•  Dried cranberries & chopped toasted pecans (¾ cups each) make a


   great addition to the dressing. 

•  If you like sausage or 


cornbread dressing, easy dressing, basic dressing



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