• 1 10" skillet of cornbread
• 10-12 slices of bread, toasted (a bag of Pepperidge Farms bread crumbs is easier)
• 2 Pkgs. onion soup mix (mother prefers golden onion)
• 1 teaspoon sage
• 1/4 teaspoon pepper
• 1 teaspoon salt (scant)
• 1/4 teaspoon poultry seasoning
• 2 eggs, slightly beaten
• 2 cans cream of celery soup
• 2 cans, cream of chicken soup
• 1 1/2 - 2 cups turkey broth

1. Crumble one skillet cornbread with.
2. Add onion soup mix, sage, salt, pepper, poultry seasoning.
3. Stir in eggs, celery soup, chicken soup, and enough broth to make moist.
4. Put in baking pan (9 x 13 or slightly larger)
5. Bake at 400 degrees for 30 minutes or until brown.
6. Stir 1 or 2 time during first 20 minutes.

12-14 servings

History of recipe: Polly is my mother, Pauline Glasscock Hammond. This recipe isn't hard and it tastes wonderful. My brother and I always fight over the last piece of dressing!