chop celery and onions into small pieces, add butter and simmer on low till celery and onions are tender. Set aside (you can precook these and just rewarm when needed.)
Bake the cornbread to directions and let it cool. Crumble cornbread and start adding all the wet ingredients. Mix well. Once the mix looks moist (the more moisture the longer the cooking time) start slowly adding your salt, pepper, sage and poultry seasons, very slow, tasting all along the way. If you get it too wet, crumble some toast into the mix. If you are using chicken for chicken and dressing, this where you add it. make sure there is enough moisture so the cornbread will not dry out before it browns on top. Cook 45 minutes and watch till golden brown. Serve and eat.
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|Serving Size: 1 Serving (591g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 626 (46%)|
|Amt Per Serving||% DV|
|Total Fat 69.6g||93 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 310.9mg||96 %|
|Sodium 803.9mg||28 %|
|Potassium 1110.5mg||29 %|
|Total Carbohydrate 91.8g||27 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 83.4g|
|Protein 86.7g||124 %|
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Calories per serving: 1349
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