Cornbread Stuffing

"This is a recipe I found in my Grandmother's old cookbook that I made for the first time last week. I used the crumbs from some left over cornbread muffins, but any soft corn bread crumbs would do."
 
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Ready In:
45mins
Ingredients:
10
Yields:
1 cassarole
Serves:
6
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ingredients

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directions

  • Melt margarine in frying pan, add onion, celery and parsley. Saute until lightly browned.
  • Remove from heat and mix with cornbread crumbs, thyme, salt and pepper.
  • Lightly beat 1 egg, add to cornbread mixture, mix well.
  • Dot with additional margarine if desired.
  • Bake at 350 degrees in well greased baking dish for 30 minutes or until heated through and lightly browned on top.

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RECIPE SUBMITTED BY

<p>I have always loved to cook and bake, it is my favorite pasttime. I'm always looking for people to feed.</p>
 
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