a mixture of 23 cooked cornbread and 13 leftover bread or biscuits
1 small onion chopped
1 Tbsp butter or margarine
salt and pepper to taste
1 egg beaten
stock from chicken or turkey added last
hot water
Directions
Cook cornbread according to recipe or package directions Crumble Cut or tear bread into small pieces Unseasoned bread crumbs can be used Mix breads together Add onion seasonings and egg Mix well Add hot water until moist Add chickenturkey stock until mixture is soupy Bake at 350 in greased dish for approximately 30 minutes or until slightly browned on top
