Cornbread Dressing

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• 10 cups cornbread crumbs dried
• 5 stalks celery
• 2 onions
• 10 sage leaves (to taste)
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 stick butter (1/2 cup)
• 4 eggs
• broth
• 1/2 cup chopped pecans tossed in 1 Tbs. butter (optional) 

 

Bake a double batch (9x13 pan) of non-sweet cornbread.

Crumble and let air dry overnight.

Saute celery and onions in butter.

Add sage and seasonings to crumbs.



Add cooled vegetables, eggs and a little broth at a time to pan.



Mix in pan. It will be moist enough when it makes a log in your hand. Stop adding broth.



Top with nuts if desired. Bake at 350 degrees for at least 30 minutes or until golden brown.

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