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War Eagle Mill Recipes
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ORANGE PECAN CORNBREAD DRESSING
6 cps dry Orange Pecan Cornbread
1 cp celery, chopped
2 cps dry whole wheat bread crumbs
2 cps poultry drippings or stock
1 tsp salt
2 eggs
2 Tbs fresh ground sage
2 cps onions, chopped
¾ tsp black pepper
1 apple peeled, diced
Hot water about 1 cp, enough to make a very moist, almost
soupy consistency after bread has soaked up moisture.
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Combine dry
ingredients; add to liquid except hot
water. Reserve the water to last
addition and add until it becomes very
moist. Bake in a 11 X 13-inch baking
pan at 350 degrees for about 1 hour or
until brown.
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