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Category   Salads - Soups - Sidedishes
Sub Category   None

6 c. day old bread (torn in pieces)
4 c. cornbread, crumbled
2/3 c. butter
1 1/2 c. chopped onion
1 c. chopped celery & leaves
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp. rubbed sage
1/2 tsp. thyme
1/4 c. chopped parsley
1/2 c. water

Melt butter in skillet. Add onion and celery and cook until tender. Add salt, pepper and seasoning. Toss the two breads together. Add parsley, butter mixture and water. Combine all until well blended. Place in buttered pan, pat down and bake at 350 degrees until light brown.

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You can add this SOUTHERN CORNBREAD STUFFING recipe to your own private DesktopCookbook.


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