Granny's cornbread dressing

20 Servings

Ingredients

Quantity Ingredient
1 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
Sage to taste

Directions

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

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