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“This is my mother's recipe which is slightly altered from her mother's recipe. My mother uses packaged corn bread to save a little time. It is definitely a family favorite at the Jones/Ezernack household. It is a great dish for Sunday dinners and you can freeze the leftovers for weeknight meals without the hassle.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven on 350.
  2. Prepare cornbread by pkg directions.
  3. Saute celery, bell pepper, & onions in butter.
  4. When cornbread is done, crumble ino large bowl.
  5. Poor chicken broth over cornbread until it just begins to get soupy.
  6. De-bone chicken, add to cornbread mixture.
  7. Add sauteed vegtables, eggs and salt & pepper to taste.
  8. Pour in a lightly oiled baking dish (9x13 or 10x15).
  9. Spread vegetable oil over top of dressing.
  10. Bake @ 350 until golden brown.

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