Brenda Gantt's Cornbread Dressing Recipe
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By using a large skillet, heat butter over medium heat. Put in the celery and onions and cook until soft. Add the sage, poultry seasoning, salt, and pepper to the onion mixture. In a large bowl, combine the crushed cornbread and toast. Whisk the milk and eggs together and put them into a bowl. Stir in 2 cups of chicken broth.
Preheat your oven to 400 degrees. In a medium bowl, mix all the ingredients for the cornbread. Then, pour into a lightly greased 9-inch cast iron pan. Bake for 20 to 25 minutes. Before using it, crush it into small pieces. By using a large skillet, heat butter over medium heat. Put in the celery and onions and cook until soft.