Saturday, April 24, 2010

Chiney's Homemade Stuffing & Dressing

3 - 9"x13" pans of cornbread
4-5 diced boiled eggs
full stalk of chopped celery
whole diced onion
4 cans of chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery
2 Tablespoons of sage
1/4 of a large block of Velveeta cheese, in small cubes
salt & pepper to taste

After the cornbread is cooled crumble in a large dish (I used a large stock pan)
Boil onion & celery in broth & water until tender, drain, save broth & water
Mix all ingredients except broth
Add broth until stuffing is the consistency of mashed potatoes
Bake at 400* until light brown on top

Add more broth & reheat if it dries out.

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