Sandy’s cornbread Dressing

It's a l long process and I only plan to write this one time only.

Make a batch of cornbread and bake it enough for an 8” skillet, adding diced onion and bell peppers.

Cook till completely done about a half an hour. Then let it cool.

Meanwhile Boil 6 eggs and then peel and dice.

Meanwhile toast a whole loaf of bread, I use white, then break up into small pieces.

All this can be done the day before, except don't peel and dice eggs until you ready to make the dressing, they will become dry and rubbery.

Put all Ingredients in a very very large bowl or a dish pan that can be used for cooking and canning.

Now add in 2 cans of cream of mushroom soup, 1 can cream of celery soup, and 1 can cream of chicken soup. Mix all together until incorporated well .

Next add 2 Tablespoons sage, salt and pepper, and 2 teaspoons Italian Seasoning. Again mixing Mix well.

Add 1 large can chicken or turkey broth, and mix well.

Bake in preheated 350* oven for 2 ½ hours.

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