| | Hemlock Dressing
2 cups of chopped celery
1 cup of chicken fat
1 1/4 cups of chopped onions
1 quart of crumbled cornbread
3 cups of large dry bread crumbs
2 teaspoons of salt
1/4 teaspoon of pepper
1 teaspoon of poultry seasoning
1/2 teaspoon of accent
1 1/2 quarts of chicken broth
4 beaten eggs
Sauté celery and onions in fat until celery is tender but not brown. Mix together the bread crumbs, salt, pepper, poultry seasoning, accent, and chicken broth. Allow the crumbs to soften. Add eggs to bread mixture. Add celery and onions. Turn into buttered pan and bake in 400ºF. oven for about 30 minutes. Serves 12
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