Corn Bread Dressing

Makes 25 servings

Kim Leyes

ingredients

Use equal amounts of cornbread and white bread as the basis for the dressing. For a large roasting pan make about 3 pkgs of cornbread mix and bake according to the packaging. The white bread needs to be dried out. about 3/4 of a loaf.
Other ingredients:
1 cups celery chopped finely
1 large onion chopped finely
4-6 eggs boiled,peeled and chopped
salt and pepper to taste
sage to taste
4-5 cans of chicken or vegetable broth

1
Crumble bread and cooked cornbread into a large roasting pan. Add celery, onion and eggs. Mix well. Add salt and pepper and stir again (use plenty). Add sage and mix again. Add broth until the mixture becomes moist but not soupy. Let stand for about 20 mins and taste to see if enough salt, pepper and sage have been added. If additional broth is needed add more.
2
Bake for about 45 mins at 350 degrees covered. Bake an additional 15 mins uncovered or until brown.

Source: Kim