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1 can of 10 refrigerator biscuits (baked)
2 to 3 cups yellow corn bread (prepared by directions on package)
1 (1 pound) loaf of bread, toasted
1 1/3 cups chopped onions
2 cups chopped celery
1 cup chopped celery tops
1 tablespoon sage
1 tablespoon poultry seasoning
2 cups water
1 cup chicken bouillon or turkey drippings
Salt and Pepper to taste
2 eggs
"Break breads into small pieces and put into
a big pot. Set aside.
Put all remaining ingredients -- except eggs --
in a saucepan. Let boil 10 minutes or until
celery and onions are tender, then pour over the
broken bread and toss. If it's not as moist as
you like, add more liquid. Cool. Add eggs,
mixing lightly.
Place dressing in greased baking pan. Bake at
300 degrees F for 30 minutes. If you like it
extremely moist, pile the dressing high in the
pan. For drier dressing, spread it about two
inches thick in pan."
Source: Hints from Heloise column,
Pittsburgh Press, Nov 19, 1979
2 to 3 cups yellow corn bread (prepared by directions on package)
1 (1 pound) loaf of bread, toasted
1 1/3 cups chopped onions
2 cups chopped celery
1 cup chopped celery tops
1 tablespoon sage
1 tablespoon poultry seasoning
2 cups water
1 cup chicken bouillon or turkey drippings
Salt and Pepper to taste
2 eggs
"Break breads into small pieces and put into
a big pot. Set aside.
Put all remaining ingredients -- except eggs --
in a saucepan. Let boil 10 minutes or until
celery and onions are tender, then pour over the
broken bread and toss. If it's not as moist as
you like, add more liquid. Cool. Add eggs,
mixing lightly.
Place dressing in greased baking pan. Bake at
300 degrees F for 30 minutes. If you like it
extremely moist, pile the dressing high in the
pan. For drier dressing, spread it about two
inches thick in pan."
Source: Hints from Heloise column,
Pittsburgh Press, Nov 19, 1979
