Cornbread Dressing

• 2 pans 13 x 9 x 2 in. pans baked cornbread, finely crumbled (about 12 to 14 cups; Use Buttermilk Cornbread recipe)
• 2 tsp. salt
• 3 tsp. pepper
• 2 tsp. celery salt
• 1/2 c. rubbed sage (one half of a .5 oz. jar)
• 3 c. coarsely chopped celery
• 2 1/2 c. chopped onion
• 6 eggs
• 2 1/2 qts. chicken or turkey broth
• 1 stick melted butter (optional)

1. Use 15 in
2. x 11in baking dish (or two 10 x 12 dishes). Crumble cornbread into 5 quart mixing bowl.
3. Add salt, pepper and celery salt.
4. Add sage by rubbing together between palms of hands to separate.
5. Mix well.
6. Parboil celery and onion in a small amount of water until crisp tender.
7. (Celery and onion combined yield about 4 cups after par-boiling.)
8. Cool slightly;
9. thoroughly mix into cornbread mixture.
10. Divide mixture (6 to 7 cups each) evenly between two 5 quart mixing bowls.
11. Break eggs into 2 different small bowls (3 eggs in each bowl); slightly beat eggs and add to each mixing bowl.
12. Divide broth between bowls, mixing well.
13. Mixture may be loose.

buttermilk, salt, pepper, celery salt, sage, celery, onion, eggs, chicken, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11975 (may not work)