Cornbread
White loaf bread (French is good)
2 c. onion, finely chopped (less if desired)
1 c. celery, chopped
3 tbsp. sage (careful, not too much)
4 eggs
2 or 3 cans cream of chicken soup
Salt & Pepper to taste
Milk

First of all you need lots and lots of broth! You can get a hen and either boil it or bake it to get your extra broth and if you need to thin it down, use however much milk you would need. Break eggs, one at a time into above ingredients (except white bread, celery and onion) and stir well. Make the consistency of cornbread. Saute onion and celery in butter. The dressing will be mostly cornbread. After you've crumbled it, use about a fourth as much white bread. This means make 2 to (9") pans of cornbread, then you can see how much white bread you'll need.

Make the bread the day before you'll need it. I use 2 to 3 cans of cream of chicken soup (or canned chicken broth) in the dressing. Mix everything well. (Please don't stuff the turkey with dressing, they hate that!) Bake about 30 minutes at 350 to 375 degrees. Just long enough to set in middle. Remember, everything in it is cooked, except the eggs and they cook fast. This is so-o-o good! Now you're ready to feed an army.