Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pan cooked cornbread in 9 X 13 inch pan |
| 3 cans | Cream of chicken soup |
| 3 cans | Chicken broth |
| 1 can | Cream of celery soup |
| 2 cups | Onion; chopped |
| 16 slices | Bread; torn |
| \N \N | Sage to taste |
Crumble cornbread in a very large bowl or dishpan. Add bread, onions, and sage. Heat soups and pour over bread mixture. Stir and mash with potato masher. Pour into very large roasting pan. Bake at 350 for 1½ to 2 hours.
NOTES : This is my Granny's original dressing recipe. It makes a huge roasting pan full. You may need to halve the recipe depending on how many people you are serving. This is the best dressing I have ever eaten. I believe the secret is in not adding too much sage. My Granny always tastes it before putting in the oven to bake.
Recipe by: Granny
Posted to MC-Recipe Digest V1 #858 by Laurie Campbell <lauriec@...> on Oct 21, 1997