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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CORNBREAD STUFFING

From: Charlese White, ECRC, WQED Multimedia
Primary category: Miscellaneous

From the cookbook: Down Home Cooking   


Ingredients
Cornbread
3 boxes Jiffy Mix
3 eggs
1 ¼ cup milk
3 Tablespoons margarine
½ cup sugar
Preheat oven to 400◦. Grease baking pan. Blend ingredients. Pour batter into pan. Bake 20-25 minutes or until golden brown.
Allow cornbread to sit out overnight or at least let it cool completely before proceeding.
Stuffing
Baked cornbread
2 medium onions
1 green pepper
4 celery sticks
1 cup chicken broth
1 teaspoon. sage
1 teaspoon poultry seasoning

Directions
Preheat oven to 375◦. Dice onions, peppers and celery. Combine diced vegetables in a small bowl. Crumble cornbread into a large bowl. Add diced vegetables to crumbled cornbread. Add sage, poultry seasoning and ½ of chicken broth. Mix ingredients by hand. Slowly add remaining chicken broth into mixture. Spoon mixture into pan. Bake 30 minutes.

ingredients(s): celery, chicken broth, onion, poultry seasoning, sage,

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CORNBREAD STUFFING - NOTES

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CORNBREAD STUFFING - REVIEWS

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