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Export 7 ingredients for grocery delivery
Step 1
Tear cornbread into pieces.
Step 2
Put the cornbread and croutons into large bowl. You'll need to find a bowl bigger than your head. I have a 16 inch graniteware bowl that is perfect for making dressing.
Step 3
Cook onions and celery in olive oil until tender. Add to bowl along with sage.
Step 4
Add stock and stir well. Add one teaspoon of black pepper, stir and adjust as needed. I rarely need to add additional salt. Let dressing sit for 30 minutes to absorb all the liquid. Stir and pour into greased baking pans. I used 2 (8 x aluminum pans instead of 1 (9 x pan because I want to freeze the dressing for use at a later date. One 8 x 8 pan fits nicely inside a gallon freezer bag for storage. Bake at 350 for 45 minutes or until the top has browned.
Step 5
Serve with Giblet Gravy.
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