Post by NancyRogers on Dec 18, 2003 7:31:24 GMT -6
Here is a recipe for Marie in VA for the best
and easy dressing you will ever eat.
7 cups biscuits (2 cans of 10, cheap ones)
5 cups cornbread (1 box Jiffy corn bread)
1 teaspoon salt
Dash of pepper
2 teaspoon sage or to taste
3/4 cup butter
1 cup onion, chopped
1 can celery soup
Turkey or chicken broth.
Cook biscuits and cornbread the day before and crumble, to let it get stale. The next day combine breads and seasonings (salt, pepper, sage).
I usually use 2 Tablespoon of sage as we love the taste. Melt the butter in a skillet and saute the onions until tender but not brown. Add the can of celery soup and 1 can of water, then turkey or chicken broth and heat until all is mixed together real good. Pour over bowl of breads and stir to mix. Add enough broth to make it real soupy. Pour into sprayed 9x13 pan and
bake at 350 degrees for 45 minutes until lightly browned. This is for 10 to 12 people. I always make 2 batches as it is just as good the next day.
This is from Joyce in MO
and easy dressing you will ever eat.
7 cups biscuits (2 cans of 10, cheap ones)
5 cups cornbread (1 box Jiffy corn bread)
1 teaspoon salt
Dash of pepper
2 teaspoon sage or to taste
3/4 cup butter
1 cup onion, chopped
1 can celery soup
Turkey or chicken broth.
Cook biscuits and cornbread the day before and crumble, to let it get stale. The next day combine breads and seasonings (salt, pepper, sage).
I usually use 2 Tablespoon of sage as we love the taste. Melt the butter in a skillet and saute the onions until tender but not brown. Add the can of celery soup and 1 can of water, then turkey or chicken broth and heat until all is mixed together real good. Pour over bowl of breads and stir to mix. Add enough broth to make it real soupy. Pour into sprayed 9x13 pan and
bake at 350 degrees for 45 minutes until lightly browned. This is for 10 to 12 people. I always make 2 batches as it is just as good the next day.
This is from Joyce in MO