1 PON Crumbled Corn Bread
10 oz White bread
1/4 Cup Melted Margarine
1 Cup Chopped Celery
1/2 cup Bell Pepper
1 tsp of Dried Chopped Onion
1 1/2 Tsp Poultry Seasoning
2 Eggs (beaten)
6-8 oz Evaporated Milk
2 14-oz cans Swanson Chicken Broth
1/2 Tsp Salt
1 Tbsp Sage
Toast Bread FIRST
Crumble bread in large mixing bowl.
Add eggs
Crumble cornbread into bowl
Add celery
Add bell peppers
Add evaporated milk
Add chicken broth
Add spices (poultry seasoning, sage, chopped onion)
Preheat oven to 400°
Butter the pan used for cooking and pour dressing in the pan, then put a few pats of butter scattered on top then cook.
Cook on 400° for about 45 - 60 mins