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    Autumn Leaves Collection

    Website by: For Your eyes Only

      RECIPE TITLE "Thankgiving Dressing" Author: mark

    yields8 people time--difficultydifficult


    1 tb Margarine, 1 1/4 c Onion, chopped, 1 1/4 c Celery, chopped, 2 tb Water, 1 1/4 ts Poultry Seasoning, 1 ts Rubbed Sage, 1/4 ts Salt, 3 c White Bread (1/2 inch cubes), -about 6-11 slices, 2 1/2 c Chicken Broth, 1/3 c Parsley,finely chopped fresh, 1 Egg

    1 c Flour, 1/4 c Yellow Cornmeal, 2 ts Baking Powder, 2 ts Sugar, 1/8 ts Salt, 1 c Skim Milk, 2 tb Vegetable Oil, 1 Egg, beaten


      Combine first 5 ingred. in a large bowl stir well.
    2. Combine milk,oil and egg add to flour mixture.. Stirring just until dry ingred. are moistened
    3. Spoon batter into a 8 inch square baking pan. coated with cooking spray
    4. Bake at 425 for 20 min. or until center comes out clean.
    5. When corn bread is done cool on wire rack and crumble corn bread and set aside until ready to mix with the move ingred.
    6. Melt margarine in large skillet over medium heat add onion, celery and water and cover.
    7. Reduce heat to medium low and cook 15 minutes or until tender.
    8. Remove from heat stir in poultry seasoning, sage, salt and white bread.
    9. Combine crumbled corn bread, onion and bread mixture, chicken broth, parsley and egg in a bowl and stir well.
    10. Spoon mixture into a 2-qt casserole coated with vegetable non-stick spray
    11. Bake uncovered at 325 for 35 min.

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