1 Stalk Celery
3 Medium Onions
1 Large Pan of Corn Bread (GET CORN BREAD RECIPE)
1 ½ loaf of white Sandwich Bread
3 Eggs
1 teaspoon Sage (to taste)
1 teaspoon Poultry Seasoning (to taste)
Salt
3 to 4 cans Swanson Chicken Broth
Sauté Celery and Onions.
Toast white bread and dice.
Crumble corn bread.
Add sautéed celery and onions to mix.
Season with sage, poultry seasoning, and salt.
Add Chicken Broth.
Mix well.
After tasting, add eggs.
If you want to, you can add some melted butter to the dressing (if your chicken broth is not very rich).
Gravy:
Cook neck, liver, gizzard, heart and use broth for gravy.
Chop all of the above and add to broth.
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