My friend uses milk free butter OR Crisco for this recipe (Her son is allergic to dairy).
16-ounces cornbread cubes
1 cup parsley, chopped
1/4 pound butter or margarine
One egg, slightly beaten
1 cup celery, chopped
1 cup chicken broth
1 cup onion, chopped
1 teaspoon thyme, dried
Salt and pepper to taste
1 teaspoon sage, dried
Directions:
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Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces. Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes. Remove cornbread cubes from the oven and cool to room temperature. Melt butter in pan; sautZ