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Sage Dressing With Giblet Gravy

Yield 12 servings


  • 1 cup finely chopped celery
  • 3/4 cup finely chopped onion
  • 1 cup water
  • 6 cups cornbread crumbs
  • 4 cups soft breadcrumbs
  • 1/2 cup butter or margarine, softened
  • 1/4 teaspoon rubbed sage
  • 1 tablespoon salt
  • 1/8 teaspoon pepper
  • 4 eggs, beaten
  • 2 1/4 cups chicken or turkey broth
  • Giblet Gravy

How to Make It

  1. Cook celery and onion in water over low heat until tender; drain. Combine cooked vegetables, cornbread crumbs, breadcrumbs, butter, sage, salt, and pepper in a large bowl; mix well. Add eggs and broth, stirring until well blended.

  2. Spoon dressing into a lightly greased 13- x 9- x 2-inch baking dish. Bake at 400° for 30 minutes or until lightly browned. Cut dressing into squares, and serve with Giblet Gravy.

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