Cornbread Dressing

6 cups crumbled cornbread (one recipe for a 9-inch skillet or square pan will be enough)
4 cups crumbled biscuits or toasted dry bread cubes
1/2 cup butter or margarine
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped fresh parsley
2 tsp dried sage leaves
1/2 tsp dried thyme leaves
1/2 tsp pepper
4 cups chicken broth

Heat oven to 375 degrees. Grease a 13 x 9-inch baking dish or pan. Melt butter in a large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally.

In a large bowl, combine the onion mixture, crumbled cornbread and biscuits (or bread cubes), and all remaining ingredients; mix well. Spoon into greased baking dish.

Bake at 375 degrees for 45 to 50 minutes or until golden brown.
Serves 12.

• Cornbread, recipe follows
• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 8 tablespoons butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon sage (optional)
• 1 tablespoon poultry seasoning (optional)
• 5 eggs, beaten

Shellmont
Bed and Breakfast Inn

Atlanta, Georgia

Specialty Recipe

Southern Cornbread Dressing

Ingredients

4 cups crumbled cornbread

3 or 4 pieces bread or biscuit, crumbled

2 cans Swanson chicken broth (13-3/4 ounce)

1 large onion, chopped

3 ribs celery, chopped

3 eggs

1 cup butter, melted

In a large bowl, combine the cornbread and chicken broth; allow to soak. Add the onions, celery, and eggs, mixing thoroughly. Add the melted butter. Place the mixture in a 9 x 13-inch baking pan. Bake in a 350-degree oven for 1 hour and 20 minutes.

Serves: 8