Kathryn Price
Family Treasures

• 6 cups crumbled cornbread
• 4 slices dry bread crumbs or biscuits
• 1 cup chopped celery
• 1 cup chopped green onions
• 1/2 cup chopped bell pepper
• 2 quarts chicken broth
• 1/4 cup butter or margarine
• 1 Tbsp salt
• 2 Tbsp black pepper
• 3/4 tsp sage
• 3 cut up boiled eggs
• 4 raw eggs

Sauté celery, onions, and bell pepper in butter until done, but not brown. Add seasonings. Mix cornbread and dry bread crumbs. Combine with sautéed seasoning and eggs (raw and boiled). Add broth to make a moist dressing. Bake about 1 hour at 350 degrees.

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