Dressing casserole

12 Servings

Ingredients

Quantity Ingredient
Serves 12
2 cups Diced celery
1 each Clove garlic
12 cups Toasted bread cubes
4 cups Cubed corn bread
½ teaspoon Pepper
4 cups Turkey or chicken broth
1½ cup Chopped onion
½ cup Butter
1 tablespoon Sage
2 tablespoons Salt
1 each (13oz) can evaporated milk
2 eaches Eggs, slightly beaten

Directions

Cook celery, onion, and garlic in butter until light brown. Crumble bread cubes and corn bread in large bowl. Add sage, salt, and pepper.

Stir celery mixture into bread cubes. Add evaporated milk, broth, and eggs. Mix well. Pour into greased 9x13 inch pan. Bake at 3325F for 35-40 minutes. This is a good way to use up leftover corn bread.

Recipe can easily be cut in half and baked in a 8x8 pan for smaller families. bouillon may be substituted for the broth. Origin: Women's Circle, for cooks on the go. Shared by: Sharon Stevens.

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