Recipes November 2004 Neighbors / Winter F&F DRESSING:





1 can cream of chicken soup
1 can cream of celery soup
3 soup cans water
1 can chicken broth
Reserved broth in pressure cooker
Crumbled Cornbread
6-8 slices of bread toasted, cooled and crumbled
1 tablespoon sage
6 hard-boiled eggs, chopped
Salt and pepper to taste


Add soups, water and canned broth to reserved broth. Heat, stirring, until soups are dissolved. Reserve 1 quart of broth for giblet gravy. In an extra-large bowl, combine cornbread, bread crumbs, sage and eggs; sprinkle with salt and pepper. Add broth mixture and mix well. Set aside 1 cup of mixture for giblet gravy. Pour remaining mixture into an extra-large roasting pan that has been coated with non-stick cooking spray. Bake at 425 degrees for about 1 1/2 hours or until golden brown.