CornbreadStuffing: Difference between revisions
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(Created page with "==Ingredients== * 6 Eggs Lightly Beaten * 3 Cans Cream of Mushroom Soup * 1 Package Dressing Mix (Perpperidge Farm) * 1 Double batch Cornbread dried over night in c…") |
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* 3 Cans Cream of Mushroom Soup |
* 3 Cans Cream of Mushroom Soup |
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* 1 Package Dressing Mix (Perpperidge Farm) |
* 1 Package Dressing Mix (Perpperidge Farm) |
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* 1 Double batch [[ |
* 1 Double batch [[CornBread|Cornbread]] dried over night in chunks |
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* Stock from Turkey Giblets (though any kind of stock will work) |
* Stock from Turkey Giblets (though any kind of stock will work) |
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* 2 tsp Rubbed Sage |
* 2 tsp Rubbed Sage |
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Latest revision as of 01:53, 22 November 2012
Ingredients
- 6 Eggs Lightly Beaten
- 3 Cans Cream of Mushroom Soup
- 1 Package Dressing Mix (Perpperidge Farm)
- 1 Double batch Cornbread dried over night in chunks
- Stock from Turkey Giblets (though any kind of stock will work)
- 2 tsp Rubbed Sage
- Chopped Onion
- Chopped Celery
- Black Pepper to taste
Directions
- Preheat Oven to 325°F
- Mix everything in a large bowl until it looks moist
- Pour into baking dish
- Bake at 325°F for 60 - 90 minutes