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Ingredients
- 1 x 8" pan homemade cornbread, made the day before, then cubed.
- 1 lb bacon, fry, reserve fat and drain bacon completely, and then chop in small pcs
- 3 x -4 diced, peeled apples
- 3 x -4 ribs celery
- 1 bn scallions, minced
- 2 x cloves chopped garlic
- 2 tsp marjoram
- 1 tsp sage fresh pepper to taste
Method
- Add in 1 can chicken broth, and simmer till tender.
- (You will need 2 cans)
- To an additional 3/4 c. of broth, beat in 2 Large eggs
- Combine cubed cornbread, the apple/celery mix, and the broth/egg mix.
- Toss very gently, to retain the cube shape of the cornbread.
- Place in a greased 2 qt casserole with a cover.
- Chill.
- This needs to bake about an hour, and I drizzle about 1/4 c. of additional chicken broth over the top before I bake it.
