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Recipe from the Southeastern Times – Chicken Cornbread Dressing

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This recipe was published in The Southeastern Times, turned in by Mary Catherine Porter. This was part of a regular series of recipes published in The Southeastern Times.

Chicken Cornbread Dressing

1 large onion chopped

½ cup chopped celery

¼ teaspoon sage

¼ teaspoon black pepper

1 can cream of chicken soup

Dash of thyme


½ lb. pork sausage

1 cup corn flakes

4 slice bread or cold biscuits

4 cups cornbread crumbs

½ cup butter or margarine

Cook giblets until tender and cut up and add to mix. Lightly brown sausage and add to mixture. In margarine cook onions and celery until tender. Mix all ingredients together and bake. If baked in pan dot top with margarine.

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