double batch of "country" cornbread (not sweet)
1 "giant" loaf white bread
4 cups chopped celery
3 cups chopped onion
3 tbsp. butter
6 (15 oz. ea.) cans chicken broth (Swanson)
2 eggs, well beaten
3 tbsp. rubbed sage, or to taste
1 1/2 tbsp. salt, or to taste
1/2 to 3/4 tbsp. pepper, or to taste

TWO DAYS PRIOR TO THE HOLIDAY:

Bake a double batch of cornbread in either two 9x9-inch pans or 24 muffin pans.

Cool and crumble up cornbread in a large bowl. Tear loaf of bread into small pieces and mix together with the cornbread. Leave bread, cornbread mixture out on the counter "uncovered" overnight to make it crusty in texture.

THE DAY BEFORE THE HOLIDAY:

Sauté the chopped celery and onion in 3 tablespoons butter in a large skillet until the onion is translucent and the celery is almost tender. Mix all of the above ingredients together in an extremely large pan such as a roasting pan. Store in refrigerator until ready to bake.

THE MORNING OF THE HOLIDAY:

Bake in either a "greased" sheetcake pan or two "greased" 13x9-inch pans at 450°F for approximately 45 to 60 minutes "uncovered" until the dressing is brown on top.

Submitted by: Patsy B.