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	<title>Barbara EubanksCornbread Chicken and Dressing &#8211; Barbara Eubanks</title>
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		<title>Cornbread Chicken and Dressing</title>
		<link>https://barbaraeubanks.com/2020/11/17/cornbread-chicken-and-dressing/</link>
		<comments>https://barbaraeubanks.com/2020/11/17/cornbread-chicken-and-dressing/#respond</comments>
		<pubDate>Tue, 17 Nov 2020 23:42:59 +0000</pubDate>
		<dc:creator>Barbara Eubanks</dc:creator>
				<category><![CDATA[Cooking Blog]]></category>
		<category><![CDATA[cooking video]]></category>
		<category><![CDATA[Cornbread dressing]]></category>
		<guid isPermaLink="false">http://barbaraeubanks.com/?p=5942</guid>

				<description><![CDATA[
Barbara’s Cornbread Dressing

1 skillet of cornbread
5 slices loaf bread
5 eggs
approx. 1 ½ quarts chicken broth (see note below)**
1 can cream of chicken soup
1 can cream of celery soup
1 onion chopped
¾ c. chopped celery
1 stick butter
salt
pepper
*optional: sage to taste ( I don’t use sage.)
Make an iron skillet of cornbread a day or two ahead. Crumble cornbread and loaf bread in a large bowl. On medium heat saute onions and celery in the butter until transparent; add to bread.  Beat eggs with a fork and add to bowl.  Add cans of soup, salt, pepper, and *sage.  Pour in a qt. of broth and stir to moisten ingredients. ( I use my hand to mix it so I can squeeze the bread into smaller pieces.)  Continue adding broth until mixture is very moist – about the consistency of unbaked cornbread.  Pour into a large greased pan or Pyrex dish.  Bake at 400 until lightly brown and set in the middle.  Approximately 30 – 40 minutes.
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