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[quote=Anonymous]4 pans of cornbread, crumbled. Dry it out in the oven if you haven't made it and let it dry out yet. 6 slices dried out white bread, crumbled. Sleeve of saltines, crumbled, sleeve of Ritz, crumbled. 1 onion, chopped, sautéed with 3 celery stalks, chopped, and a chopped green pepper. Fine dice these and Sautée in butter til soft then add to the breads. Melt a stick of butter and dump that in along with quite a bit of chicken broth or stock- about 3-4 cans. Just keep adding and stirring until it's nicely wet but not sopping wet. Wetter than you want it to be when you eat it though, since it has to bake and set. Add in lots of poultry seasoning, salt and pepper, tasting as you go until it's seasoned well enough. At least a tablespoon of each usually. Finally, beat two eggs and throw them in and mix well to help it set. Bake at 375 for an hour or until set. Cornbread dressing! [/quote]
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