6 c. turnips, peeled, sliced
1/4 c. sugar
Salt pork
1 can celery soup
1 can onion soup
1 c. broccoli, cooked
Pepperidge Farm dressing
1/2 tsp. sage
1/4 tsp. BLAIR black pepper
1/2 tsp. BLAIR onion salt
1 tbsp. butter
1 egg
2 1/4 c. boiling water
1/4 c. celery, chopped
1/4 c. onion, chopped
Dash of BLAIR paprika

Boil turnips, sugar and pork. Cook until tender; drain. Add cooked broccoli and arrange in greased casserole dish; mix celery and onion soup together and spread over vegetables.

In a bowl mix dressing, sage, pepper, onion salt, egg, butter, celery and onion; mix. Add boiling water until mixture is moistened. Pour over turnip mixture. Add a little extra dry bread crumbs from Pepperidge dressing. Sprinkle top with paprika. Bake in preheated oven at 350 degrees for 35 to 45 minutes. Serves 8.