3 cps
War Eagle Cornbread crumbs
1 cp dry bread crumbs
2 tsp rubbed sage
¼ tsp black pepper
1 cp poultry drippings or stock 1 egg, lightly beaten
1 cp chopped onions
1 cp diced apple
1/2 cp chopped celery
¾ cp hot water
Preheat
oven to 350 degrees. Combine dry ingredients; add to stock,
egg, and vegetables. Reserve the water to last addition; add
until it becomes very moist. Place in a 9
X 11-inch baking pan. Bake about 50
minutes.
Preheat
oven to 350 degrees. Combine dry
ingredients; add to stock, egg, and
vegetables. Reserve the water to last
addition; add until it becomes very
moist. Place in a 9 X 11-inch baking
pan. Bake about 50 minutes.
War
Eagle Cornbread Dressing