• 4 to 6 cans of kosher chicken broth
• 1 large finely diced onion red or white
  (the size of a large apple)
• 1 teaspoon of rubbed sage
• 1/2 package of Pepperidge Farm Herb Stuffing
• Cracked black pepper to taste
• 1 celery spear - finely diced
• Cornbread

Prepare cornbread two to three days before serving.

Break up into little pieces in a very large kettle. Let cornbread dry out for several days. Do not cover kettle. The day before mince onion and celery place in zip- lock bag.

On the day of preparation, set oven at 350 to 375 degrees Fahrenheit. Prepare a large casserole dish so it won't stick. Bring chicken broth to a rolling boil. Use your hands to break up cornbread some more. Add onions, celery, 1 tsp of rubbed sage, and Pepperidge Farm stuffing; mix around thoroughly. Now add the boiling chicken broth until very moist, but not soupy. Do not add all of the broth, add a little at a time, until it is very, very moist. Now pepper to taste, add salt if necessary, add more sage if needed. You have to taste this prior to baking to see if you have the seasonings right.

Taste the dressing to ensure the sage is right. Pour into large oiled glass casserole dish. Bake at 350 to 375 degrees Fahrenheit, this should only take about 30 to 40 minutes, but you do want a slightly browned crust.