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Cook 9x12 pan cornbread (not the sweet type). Crumble it in a mixing bowl and set aside. Boil 3-5 stalks of chopped celery and one medium chopped onion in chicken or vegetable broth until veggies are soft. Pour the broth and veggies into the cornbread (the mixture stir gently. The mixture should be soupy add sage and pepper to it (about 2 TBSP) stir. Add about 4 pieces of toasted bread to the mixture (each slice cut up in 6 pieces). Add one egg (beaten) and a stick of butter or butter tasting spread, stir and bake. Some like to add a bit of bell pepper along with the boiling broth. Add salt to taste.
Trisha Bode
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The dressing on the plate looked wonderful. She was dressing appropriately for the occasion.
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