Dressing from Thanksgiving with Granddaughter Episode


  • 1/2 pan of pre-baked cornbread crumbled
  • 4 hot dog buns crumbled (can also use slice of white bread)
  • 2 Stalks of Celery roughly chopped
  • Fresh Sage roughly chopped
  • Small Onion chopped
  • Salt
  • Pepper
  • Poultry Seasoning
  • 2 Eggs
  • Small Can of Cream of Celery Soup
  • Small Can of Cream of Chicken Soup
  • Cup of Chicken Broth




Bake at 350 for 45 minutes

Crumble and mix cornbread and white bread, add celery, sage, onion, salt, pepper, poultry seasoning, eggs. Stir well. Add soups and broth and stir until well blended. Place in casserole dish. Add more chicken broth if needed.

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