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Pam Gordon: "By far the best dressing I’ve ever made. Will mak…" Read More
12Ingredients
60Minutes
220Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 Tbsp. vegetable oil
- 1 cup yellow onion (chopped)
- 1 cup chopped celery
- 5 cups cornbread (cubed day-old)
- 5 cups white bread (cubed day-old)
- 3 cups chicken broth
- 3 Tbsp. unsalted butter (melted and divided)
- 3 Tbsp. chopped fresh sage (finely)
- 3 Tbsp. finely chopped fresh parsley
- 1 1/2 tsp. salt
- 3/4 tsp. ground black pepper
- 2 large eggs (lightly beaten)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3.5g18% |
Trans Fat0g |
Cholesterol70mg23% |
Sodium750mg31% |
Potassium190mg5% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A8% |
Vitamin C6% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Jamie Addy-Houser 4 years ago
I’ll use a tad more stock next time. May also try it with all cornbread
Kathy W. 8 years ago
The recipe is good, but I made a few changes. I use all cornbread, in mine. I also use bacon -- fried crisp, drained, and very finely diced. The rest of this recipe is the same as our family's traditional dressing.