Southern Corn Bread Dressing(For Small Turkey Or Large Hen)

• 1 loaf white bread, cubed
• 9-inch pan cornbread, crumbled
• 1 large, chopped onion
• 1 medium can mushrooms
• 3 c. chopped celery
• 4 Tbsp. margarine
• 1 can sliced water chestnuts
• 1 Tbsp. pepper
• 3 to 4 Tbsp. ground sage
• 2 tsp. salt
• chopped giblets from your bird (if desired)

1. The day before making the dressing, cube loaf of white bread. Toast to a good brown in oven.
2. Leave, uncovered, overnight to dry.
3. Bake cornbread.
4. When cool, crumble and let set overnight. Do not mix together.
5. Saute onion, mushrooms, celery and margarine together until tender; let cool.
6. Add water chestnuts, pepper, sage, salt and chopped giblets, if desired.

white bread, pan cornbread, onion, mushrooms, celery, margarine, water chestnuts, pepper, ground sage, salt, bird

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339442 (may not work)