- 48 cornbread muffins, broken up
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped green bell pepper
- 2 cups cream of celery soup
- 3 cups chicken stock
- 1 tsp black pepper
- 6 tbsp ground sage
- 3 tsp salt
- 1/2 lb butter, melted
- 2 eggs
In a small saute pan, heat 1 tbsp of oil, cook onion, bell pepper and celery until soft.
DO NOT BROWN. Beat eggs and a separate bowl. In a plastic lexan, grind up the cornbread muffins, add cream of celery, chicken stock, salt, pepper, sage, melted butter, and the beaten eggs. Mix well to combine all ingredients.
Spray a hotel pan with baking spray add the dressing.
Cover with foil and bake at 350 degrees for 45 minutes.
Remove foil and bake an additional 15 minutes.
