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Granny’s Cornbread Dressing

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Thanksgivin, Christmas, Side dishes, My recipes 20 Servings

INGREDIENTS

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 c Onion; chopped
16 sl Bread; torn
Sage to taste

INSTRUCTIONS

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 1/2 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@flash.net>
on Oct 21, 1997

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