|
|
Instructions |
|
|
|
Fix each package of cornbread accord to package directions. Bake in 2 pans. Once cornbread is done and cool, crumble. I store in a ziploc bag until the next day. You can use the same day you bake.
|
|
|
|
Saute onion with chicken broth until onion is soft. Turn off heat. Add both cans of soup and mix well.
|
|
|
|
In a large bowl add cornbread, pour soup mixture and mix well. I use my hands. Add salt & pepper to taste. Add the poultry seasonings. This will fill a large baking pan. Bake 350 for 30 minutes.
|
|
|
|
This is great for Thanksgiving. However, you can add cooked chicken or turkey to the dressing for a special dinner.
|
|
|
| Serving
Suggestions |
|
|
cranberry sauce is a must.
|
|
|
Originally Submitted
6/7/2012
|
