Cornbread Dressing
1 bunch celery, chopped
2 green peppers, chopped
2 medium onions, chopped
1 bunch green onions, chopped
1/4 cup vegetable oil
8 cups cornbread crumbs
1 (14 1/2 oz) can chicken broth
2 (10 1/2 oz) cans cream of chicken soup (undiluted)
3 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon rubbed sage
1/4 teaspoon pepper
Cook celery, green pepper, onions, and green onions in large skillet
with vegetable oil over medium-high heat until tender (about 5
minutes).
Mix cornbread crumbs, chicken broth, cream of chicken soup, eggs,
garlic powder, sage and pepper.
Place in greased 13 x 9 inch baking dish.
Bake at 325 for 1 hour and 10 minutes or until a knife inserted in
center comes out clean.
Garnish with sweet red and green pepper strips if desired.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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