AFFILIATE_ID 101 DIRECTIONS In a Dutch oven, fry meat in margarine until brown. Chop browned pork steaks in small cubes, remove bones. Smash livers (or run them through the food processor). Return meat to pot. Add onions, onion tops, celery, and garlic. Saute 5 minutes, add chicken broth and soup, Worcestershire, and season to taste. Bring to boil, reduce heat, cover and simmer for 2 hours. (At this point I freeze half, as I usually make a double recipe). Mix in 4 cups cornbread. Bring seasoning up to taste. If mixture is too soupy, put in oven at 350 until desired consistency is reached. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION chicken livers optional DIRECTION MEASUREMENT pound QUANTITY 1/2 DESCRIPTION lean ground beef DIRECTION MEASUREMENT pound QUANTITY 1/2 DESCRIPTION pork steak DIRECTION MEASUREMENT pound QUANTITY 1/2 DESCRIPTION butter DIRECTION MEASUREMENT pound QUANTITY 1/2 DESCRIPTION or 4 chopped onions DIRECTION MEASUREMENT QUANTITY 3 DESCRIPTION stalks celery chopped (optional) DIRECTION MEASUREMENT QUANTITY 5 DESCRIPTION cloves minced garlic DIRECTION MEASUREMENT QUANTITY 2 DESCRIPTION Worcestershire sauce DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION chicken broth 10 oz DIRECTION MEASUREMENT can QUANTITY 1 DESCRIPTION onion soup DIRECTION MEASUREMENT can QUANTITY 1 DESCRIPTION chopped green onions DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION Tony Chachere seasoning to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION Jiffy cornbread mix, prepared according to directions DIRECTION MEASUREMENT boxes QUANTITY 2 KEYWORDS NAME Angie's Cornbread Dressing NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 150 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 8 SOURCE RealCajunRecipes.com TYPE 102