3 (13x9-inch) pans cornbread (prepared ahead and cooled)
4 slices bread, crumbed
1 gallon chicken stock or soup base
1 cup dried onions (soaked 1 hour) or fresh onions
3 cups chopped celery
4 eggs, beaten
2 heaping tsp. salt
2 heaping tsp. pepper
2 heaping tbsp. sage + a little extra

In a full size steam pan (aluminum full size works great).

Assemble in this order: Cornbread crumbled to about 1 1/2-inches from top of pan, bread, celery, onions, eggs, sage, salt, pepper, and stock. Mix well with your hands, mix will be soupy so don't worry!!!

Cover with foil and cook 30 minutes at 300°F Then uncover, stir once only scraping sides of pan and cook uncovered for 35 to 40 minutes. Watch after 25 minutes, when brown on top it is done.

This recipe will serve 25 to 30 people. I used this recipe catering for large groups and those that prefer cornbread stuffing over bread stuffing will love it!

Submitted by: R. Smith