Ingredients

1/2 cup margarine
3 cups chopped celery
1/2 cup chopped onion
3 Tbs. ground sage
1 Tbs. salt ( Skip salt & add 2 Tbs. Chicken bouillon granules to add flavor)
1/2 Tbs. pepper
1/2 Tbs. Thyme
1 Tbs. poultry Seasoning
5 cups soft bread crumbs.
I save leftover biscuits,rolls, and cornbread muffins(no sugar) in the freezer
5 cups cornbread crumbs
3 eggs, beaten
2 cans Cream of Chicken Soup
2 cans water
1 Tbs. Vinegar.

Instructions

Melt: 1/2 cup margarine in skillet.
Sauté in margarine:
3 cups chopped celery
1/2 cup chopped onion
Add:
3 Tbs. ground sage
1 Tbs. salt ( Skip salt & add 2 Tbs. Chicken bouillon granules to add flavor)
1/2 Tbs. pepper
1/2 Tbs. Thyme
1 Tbs. poultry Seasoning
In a large mixing bow combine:
5 cups soft bread crumbs. I save leftover biscuits, rolls, and cornbread muffins(no sugar) in the freezer to use in this dressing.
5 cups cornbread crumbs
In a smaller bowl blend:
3 eggs, beaten
2 cans Cream of Chicken Soup
2 cans water
1 Tbs. Vinegar.
Add celery , onion mixture to bread crumbs, toss lightly, add liquid mixture, and blend thoroughly.
Turn into greased baking dish (9x13) or 2 smaller ones. Put a few thin slices of margarine on top if you wish. Bake 1 hour @ 350 degrees. To freeze to use later bake 30 minutes, wrap in foil and freeze. Bake for 45 minutes when ready to use.

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