6 cups chicken or turkey broth
1 medium onion, chopped
1 teaspoon ground sage
1/2 teaspoon salt
2 slices white bread, crumbled
1 stalk celery, chopped
1/4 cup chopped parsley
1/4 teaspoon black pepper
4 cups cornbread crumbs
Combine broth, celery, onion and parsley.
Bring to a boil and cook till vegetables are transparent.
Add remaining ingredients, mixing until liquid is absorbed.
Spoon into buttered 3 quart casserole.
Bake at 350 degrees for 45 minutes or until lightly browned.
Note: Mother used to make dressing balls and put a pecan half on top of each then cook.
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