- 1 pan cornbread
- 1-2 onions finely chopped
- 2 cloves minced garlic
- 1/2 TSP parsley
- 1 TSP poultry seasoning
- salt and pepper to taste
- 2 eggs
- 1/2 cup butter
- 2 cups chicken broth
For dutch oven preheat oven to 250
If you are in a hurry do the less slow cooked by preheating the oven to 350
In a large bowl brake up cornbread, add all dry ingredients.
In separate bowl whisk together chicken broth, eggs, and butter.
Poor over dry ingredients and stir until corn bread is well coated. Poor into Dutch oven or crock pot.
Now you have some choices!
In dutch oven cook for 1-2 hours on 250
cook 30-40 min on 350
cook 1-2 hours on low in crock pot.