Brown celery and onion in margarine and set aside.
Brown hamburger and drain.
Add celery mixture to hamburger.
Pour in a 9 x 13-inch pan.
Cover with bread dressing.
Mix cans of soup and water.
Pour over the top.
Bake at 350\u00b0 for 1 hour.
Let stand 15 minutes before serving.
Mix corn bread and toast bread with chicken stock.
Add enough so mixture will not be stiff.
Add eggs and remaining ingredients. Pour into greased casserole.
Bake slowly for 1 hour.
The already cooked chicken from stock can be arranged in corn bread dressing.
Grease a large pan.
Mix all ingredients.
Bake for about 30 minutes or until brown at 350\u00b0.
Makes the most moist corn bread dressing you have ever eaten.
In a small bowl, combine cheese, salad dressing and onion. Spread a generous teaspoon of the dressing mixture onto one side of each of the bread slices.
Arrange bread, dressing side up, on cookie sheets. Broil 4-inches from heat for 2 minutes or until golden brown.
Makes about 24 slices.
Reheat leftover bread on the grill or in a microwave oven.
ant to stuff it with dressing, be sure to stuff it
Preheat broiler.
In a small bowl combine cheese, dressing and onion.
Spread a generous teaspoon of the dressing mixture onto one side of each bread slice.
Arrange bread, dressing side up, on cookie sheets.
Broil 2 inches from heat for 2 minutes or until golden brown.
Mix bread crumbs, eggs, milk, wheat and white bread, celery, onions, bell pepper, sage, oregano, hen or turkey broth and chicken soup in a large bowl until the mixture is smooth.
Add water to mixture to keep dressing from being thick and having no lumps in mixture.
The mixture should look like uncooked corn bread.
Season with pepper and little or no salt.
Pour mixture in a buttered dish or large baking pan.
Set oven at 350\u00b0 and bake until dressing is golden brown.
Melt one stick of margarine and add onion and celery.
Cook until tender. Add to bread crumbs and seasoning.
Stir in beaten eggs.
Add enough broth to make dressing very moist.
Bake at 400\u00b0 in a well-greased pan.
Right before dressing gets brown, melt stick of margarine and pour over dressing.
Cook until brown.
Toast day old light bread.
Corn bread, light bread, onion and celery are chopped in a food processor.
Add sage to these ingredients.
Add salt and pepper.
Place in sealable container and place in refrigerator overnight.
When ready to cook, add eggs, melted margarine and stock.
Mixture should be soupy.
(Cake batter consistency.)
This is the secret of good dressing.
It will cook dry.
acket and 8 slices of bread, toasted and crumbled into small
Cook celery and onions in butter until tender.
Mix bread in a large bowl and toss with salt, pepper and herbs.
Add cooked vegetables, eggs and water chestnuts.
Moisten with chicken broth, using enough to make dressing, which is neither dry or soggy.
If any dressing will be cooked separately, make moister and bake along with the turkey the last hour of cooking.
Makes about 12 cups or enough to stuff a 10 to 12 pound turkey and bake some on the side.
Break bread into bowl; pour milk, onion, egg, sage, salt and pepper over bread and mix.
Add more milk if needed to moisten bread.
Brown pork chops.
Place 2 chops in bottom of greased casserole; add dressing and put 2 chops on top.
Add a small amount of water to grease from chops; pour over top of casserole.
Bake, covered, for 1 hour at 350\u00b0.
Yields 4 servings.
Boil celery and onion in water then add margarine.
Let cool. Combine corn bread, light bread, broth, celery, onion, sage, salt and pepper.
Add beaten eggs last with flour mixing lightly, but thoroughly.
Spread mixture in baking dish or large pan with non-stick vegetable spray.
Bake at 350\u00b0 for 30 minutes.
Yield:
8 to 12 servings.
Dressing is sufficient to stuff a 12 pound turkey.
Crumble corn bread and bread.
Add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing. Place dressing in large roasting pan.
Bake at 400\u00b0 for 30 minutes, or until browned.
Stir once or twice during the first 20 minutes of baking.
Makes 12 to 14 servings.
Make corn bread according to directions on the package.
After it has baked and cooled, chop corn bread and bread slices into 1/2-inch cubes.
In a large bowl, mix breads and vegetables.
In pot, combine broth and spices and bring to a bowl.
When broth has cooled, add egg and whisk together, then pour over bread mix and stir gently. Press dressing into greased baking dish and bake at 350\u00b0 for 30 to 45 minutes. Can be doubled as needed.
Serves 8.
Preheat oven to 425\u00b0.
Mix bread.
Add raw eggs and other ingredients.
Mix well.
Have dressing soft, about consistency of cake batter or thick soup (really soupy).
(This is secret to good dressing; it will cook dry.)
This degree of consistency was the hardest for me to learn.
Bake in greased baking dish, 13 x 9 1/2-inches for about 40 minutes.
Serves 10 to 12.
Excluding eggs, cook corn bread according to package directions.
After done, place cooked corn bread in large bowl. Add remaining ingredients.
Mix well.
Mixture should be loose. Place mix in baking dish.
Bake for 20 minutes or until firm and brown in oven at 350\u00b0.
Serve with favorite meat dish.
If desired, serve favorite gravy over dressing.
Prepare spaghetti sauce mix according to directions.
Add oregano and parsley.
Melt butter in frying pan and add bread dressing.
Toss until brown.
Put zucchini in bottom of casserole. Spoon part of sauce over it.
Sprinkle with Parmesan cheese and bread crumbs.
Top with Mozzarella and tomato slices.
Add remainder of sauce and rest of bread; top with cheese.
Bake 30 to 45 minutes in 375\u00b0 oven.
Mix melted margarine and corn bread dressing mix together. Combine sour cream, chicken soup and milk.
Place 1/2 of corn bread mixture in bottom of 9 x 13-inch pan.
Layer with chopped chicken.
Pour sour cream mixture over chicken.
Top with rest of corn bread mixture.
Pour chicken broth over all.
Bake at 350\u00b0 until bubbly.
Saute onion and celery in butter in bottom of casserole.
Mix with other ingredients and bake until slightly brown.
Do not let dressing get dry!