Lucy’s Cornbread Dressing

I’m blessed beyond measure! My passions are my spiritual growth in God, Family, Cooking for family and friends, photography, and an IC overcomer!

1 recipe of COLD cornbread crumbled. (8" skillet)

6 slices of white bread crumbs

2 ribs of chopped celery

1 small onion chopped

1 chopped red bell pepper

1 can cream of chicken soup

1 cans water (but hold it to add as needed)

1 can French onion soup.

Black pepper, garlic powder, and sage to taste

Sauté the celery, onion, and bell pepper for about a minute in ½ stick of butter. Add the soups to the vegetables and seasonings. Add the crumbled cornbread and white bread crumbs. Mix well. Add the cans of water slowly to get the texture you want. Put it in a casserole covered with foil. Let it bake at 375 for about 45 minutes. Take off the foil and bake 15 more minutes.

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