Ingrients & Directions
1 Pan cornbread *
6 Pieces toasted challah
Broth from chicken or turkey
-or kosher canned broth or
-soup
2 Onions; (diced)
3 Stalks celery; diced, up to
-4
* (you can find mixes that are kosher; they are made with vegetable oil:
not Glatt, but no forbidden stuff, make sure the recipe for eggs)
Crumble, the cornbread and challah together.
Mix with heated broth (I use a lot to make dressing moist) until mixture is
soupy. Add onions & celery. Add 3 T. melted parve margerine.
Bake in greased casserole (2 1/2 qt) at 350 for 1 hr. May be frozen.
Try this; it is so good!
Yields
1 servings