Otherwise known as Grandmother’s dressing in our home, this dish is served every Thanksgiving and Christmas. I usually make it in a 9×13 pan but this past Thanksgiving I used a bundt pan with the same recipe and it was interesting to cut slices. I guess you could even make muffin size little dressings. This recipe is like chicken flavored moist cornbread.
1 c celery chopped
1 large onion chopped
1 can celery soup
1 stick margarine
3 cups of chicken broth (low salt)
1 tsp poultry seasoning or to taste
1 tsp ground black pepper
Prepared cornbread crumbled
Saute celery and onions in margarine. Add all other ingredients in a large mixing bowl. If not moist enough add more chicken broth. Bake at 350 degrees for 30 minutes or until done.