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DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 12|
|Calories from Fat: 161 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 547.2mg||168 %|
|Sodium 612.8mg||21 %|
|Potassium 305.9mg||8 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.4g|
|Protein 20.9g||30 %|
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Calories per serving: 370
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