Recipe by Nicole Brummett
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Top Review by Realst8Ace
This was a very simple recipe that turned out delicious. Since I like my onions and celery well done, I parboiled the chopped veggies in chicken stock, and drained them before assembling the ingredients. It made the dressing nice and moist. There was no need to add additional stock.
- pre-made cornbread, crumbled up (1 pan, any way you like to make it)
- 1 1⁄2 cups finely chopped celery
- 1 1⁄2 cups finely chopped onions
- 3 eggs, beaten
- 1 (14 ounce) can chicken broth (1-2 cans)
- ground sage