SARA’S CHICKEN DRESSING

Ingredients

6 cups crumbled cornbread
3 cups crumbled dried or toasted white bread
2 onions, chopped
1 cup celery, chopped
1 stick margarine
4 eggs
1 can cream of chicken soup
4 1/2 cups chicken broth
1 tablespoon sage
1 tablespoon black pepper
2 cups chopped cooked chicken

Preparation

Combine crumbled cornbread and white bread in a large mixing bowl; set aside. In a skillet, sauté onion and celery in margarine until vegetables are tender. Add to cornbread mixture. Add eggs, blending well. Mix in cream of chicken soup, broth, sage, pepper and chicken. Bake in a well-greased 10-inch cast iron skillet at 350 degrees for 1 hour. Makes 12-14 servings.
—Sara Jones, Walker County