Recipe - Grannys Cornbread Dressing

1 Pan cooked cornbread in 9 X
13 inch pan
3 cn Cream of chicken soup
3 cn Chicken broth
1 cn Cream of celery soup
2 cup Onion; chopped
16 sl Bread; torn
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 1 One half 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 MCRecipe Digest V1 #858 by Laurie Campbell lauriec@flash.net
on Oct 21, 1997