Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing)

• 12 cup margarine
• 12 cup onion, chopped
• 3 cups celery & leaves, chopped
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 teaspoons sage
• 12 teaspoon thyme
• 1 teaspoon poultry seasoning
• 5 cups soft breadcrumbs
• 5 cups crumbled cornbread
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 (14 1/2 ounce) cans chicken broth
• 3 eggs
• 1 teaspoon vinegar

1. Preheat oven to 350 degrees .
2. Melt margarine in skillet & saute onion & celery.
3. Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
4. In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
5. In smaller bowl, blend soup, water, eggs, & vinegar.
6. Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
7. Turn into 9x13 baking dish and bake @ 350 degrees for an hour.
8. (Can also be used as a stuffing.
9. ).
10. If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
11. NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

margarine, onion, celery, salt, pepper, sage, thyme, poultry seasoning, breadcrumbs, cornbread, cream of chicken soup, chicken broth, eggs, vinegar

Taken from www.food.com/recipe/cornbread-dressing-southern-w-sage-aka-holy-grail-dressing-266257 (may not work)