Ingredients
- 6 eggs
- 2 ribs celery
- 1 cornbread (pan)
- 1 onion
- 1 egg
- 1/2 stick margarine
- 550 gr chicken
- 240 ml buttermilk
- 190 gr self-rising cornmeal (white)
- 95 gr flour
- 8 gr crumbled sage leaves
- 8 slices bread (white)
DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 220ºC or 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 220ºC or 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less.
