Jeff's Mom's Mom's Dressing

Passed down and delicious.

Best if made up the day before and if you designate a man to break the bread into crumbs.

Thank you for the recipe, Denise!

Note - I mixed one can cream of mushroom with one can cream of celery and I add a little milk [enough to get the residual soup out of the can] as part of the liquid. The only other thing I do differently is cook it a wee bit longer. We like the top to be golden and crusty and that seems to take some more time.

MOTHER’S DRESSING

Assemble all ingredients and mix in order listed.

1 Box Sweet Miracle Maize Corn Bread Mix

Mix for a pan of corn break – adding 1 tsp. Sugar – and bake according to package directions. Let cool and crumble.

1 Loaf White Bread (day old, store bread – it doesn’t matter)

Pinch in small pieces. Mix with corn bread crumbles.

1-1/2 Tsp. Sage

2-1/2 Tsp. Poultry Seasoning

½ Tsp. Black Pepper

½ Tsp. Salt

Add above dry ingredients and toss with bread mixture.

½ Med. Onion, Diced

1 Tsp. Celery Seed

1 Stick Margarine

Cook onion and celery seed in melted margarine (in misrowave for 2 – 3 minutes, medium power). Add to mixture.

2 Cans Cream of Mushroom Soup (Campbell’s Fat Free works fine)

2 Eggs, lightly beaten with fork

Add to mixture.

4 Soup Cans of Hot Water OR Substitute 1 Can of Chicken Broth with 3 Cans Water

Add to mixture, working in with hands as you add liquid. Mixture will be very liquid. This is why it ends up moist.

Place 2 Tbl. Oil in a long pan (approx. 8” x 11” x 2”) to prevent sticking. Add mixture. Cover with foil and bake 20 minutes; uncover and bake 30 additional minutes.