• Cooking Time: 40
• Servings: 10
• Preparation Time: 30
• 4 c. cooked cornbread ( recipe will follow)
• 3/4 c EACH diced celery and onion
• 1/2 c milk
• 1 c chicken broth, warmed
• 3T dried sage
• 1 egg
• salt/pepper to taste

1. Mix 5 c yellow cornmeal with 2 c self rising flour, 1 egg dash of salt and 3 T veggie oil, 3 c milk pour into a very well oiled 9x13 baking pan and bake at 400 for 20-25 minutes. Cool and break apart for dressing
3. Pre-Heat oven to 350. Grease a 9x13 pan.
5. Mix all ingredients together and pour into prepared baking dish. Bake covered with foil for 20 minutes then uncover and bake another 20 minutes until a nice crust forms on top.

My Grandma used to make this with any meal, not just the holidays.