Southern Stuffing/Dressing
1 medium onion, chopped 6 green onions, chopped 1 stalk of celery and a few celery leaves, chopped
Butter, enough to saute the vegetables Cornbread make in an 8" pan 6-8 pieces bread, toasted Chicken
broth can use homemade or canned 1 egg, lightly beaten
Saute the vegetables in the butter over medium heat until soft but not brown. Set aside. In a large
bowl, break the cornbread into chunks, tear the bread into small pieces. Add the sauteed
vegetables, egg, salt and pepper to taste. Gradually add the broth mixing until the bread mixture
is wet but not runny. Pour into a lightly greased baking pan and bake 350: for about 30-45 minutes
or until brown on top.
Notes: I add chopped fresh sage to the cornbread mix before baking it. Also, I add sage to the
dressing mix along with the salt and pepper (this is according to taste).
The hard boiled eggs may be added ( my grandmother always added them) but I prefer to omit them and
just use a raw egg. One other Southern thing is to add the cooked giblets to the dressing, just boil
them then chop fine. I omit these as well. Jan
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