Title: Dressing casserole
 Categories: Casseroles, Salads, Dairy, Eggs
      Yield: 12 Servings
 
           Serves 12
      2 c  Diced celery
      1 ea Clove garlic
     12 c  Toasted bread cubes
      4 c  Cubed corn bread
    1/2 ts Pepper
      4 c  Turkey or chicken broth
  1 1/2 c  Chopped onion
    1/2 c  Butter
      1 tb Sage
      2 tb Salt
      1 ea (13oz) can evaporated milk
      2 ea Eggs, slightly beaten
 
  Cook celery, onion, and garlic in butter until light brown. Crumble
  bread cubes and corn bread in large bowl. Add sage, salt, and pepper.
  Stir celery mixture into bread cubes. Add evaporated milk, broth, and
  eggs. Mix well. Pour into greased 9x13 inch pan. Bake at 3325F for
  35-40 minutes. This is a good way to use up leftover corn bread.
  Recipe can easily be cut in half and baked in a 8x8 pan for smaller
  families. bouillon may be substituted for the broth. Origin: Women's
  Circle, for cooks on the go. Shared