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Country Cornbread Dressing

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brunch nut free thanksgiving southern


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6 1/2 cups cornbread, crumbled

8 slices day-old bread, torn

4 eggs, beaten

1 onion, chopped

1 stalk celery, chopped

2 1/2 cups chicken broth

2 (10 3/4-oz.) cans cream of chicken soup

1 tablespoon dried sage

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter or margarine, slices

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