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Twenty cups might seem like too much cornbread, but the bread will break down some during stirring and baking, and there is no other bread in this recipe to supplement it
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(Not Skim) Dressing: 4 stalks celery, diced 2 medium yellow onions, diced 1 tablespoon of sage (more to taste, if desired) Dash of salt (Be careful not to add too much- broth adds salt) 1 tablespoon of pepper (more to taste, if desired) 4-6 cans Chicken Broth, 14.5 oz each Instructions Prepare cornbread first