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Cornbread dressing
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Make 2 cornbreads - follow favorite recipe | |
1 | onion |
1 | bell pepper |
Celery, as desired | |
2 | eggs, scrambled |
1 can | cream of mushroom soup |
1 can | cream of chicken soup |
Chicken broth- either fresh or canned
Bake cornbread in oven as directed. Steam onions, bell pepper, celery, and eggs with butter. Break up cornbread in large baking dish. Add all ingredients, but remember not to make too soupy. Add chicken both as needed. Salt and pepper to taste. Bake. At 350 to 400 till desired brownness.
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