4 c. stale white bread, crumbled

4 c. corn bread, crumbled

1 c. diced celery

1 c. water

1 medium onion, finely chopped

salt & pepper to taste

1/2 t. sage

1/4 t. thyme

1-2 cans chicken broth

 

Cook onion and celery about 5 minutes in one cup of boiling water. Add to crumbled bread with all the seasonings. Mix well. Add approx 1 cup broth to moisten well. Add other 1/2 can if needed. Stuff fowl or bake in baking dish - 350°F oven until brown. Check after 30 minutes. Depending on oven, can take as long as 45-50 minutes. Yield about 6 cup of dressing.

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