"Gran and Wally with their Flock of Turkeys", 1960
on the Ranch in the Applegate

Smith’s Southern Style Dressing

(Our favorite dish at Thanksgiving and Christmas!)

12 slices white bread                                                   4 cups cornbread, crumbled

2 cups diced celery                                                     2 cups diced onion

2 cubes butter                                                              2 t. sage

1 16 oz. can creamed corn                                          2 cups chicken broth(or broth made from turkey)

Cut white read into 1 inch pieces and mix with crumbled cornbread.

In large skillet on low heat, melt butter and sauté celery and onions until well done – soft and yellow.  DO NOT BROWN!  (This procedure takes a little while, but don’t hurry by turning the heat up).

Add the hot broth to bread and cornbread along with corn and sage.  Salt and pepper to taste.  If mixture is not moist, add a little more chicken broth.

Bake in 9x13” baking dish until golden brown at about 350 degrees for approximately 50 minutes.

(You can use brown bread, but it will need more broth and will have a different taste and texture).

This recipe is very simple.  I am not the best cook in the family and if I follow this exactly as above, it comes out perfect every time! ~Dana Tuley