Note: This is a halved version of the original recipe. To make the full version, you'll probably need to mix everything in a washtub.

• 5 lb. bread, toasted and cubed (your choice - we like a variety)
• 2 lb. ground meat (your choice turkey and/or beef work well)
• 1 lb. seasoned pork sausage
• 2 large onions, chopped
• 2 1/2 C celery, chopped (or about equal to onion volume)
• 1/2 lb. mushrooms, chopped (optional-not part of the ancient version, but we like it now)
• 1/3 C fresh sage, finely chopped
• 1/2 C fresh parsley, finely chopped
• 2 T. fresh thyme, finely chopped
• 1 T. fresh basil, finely chopped (optional)
• Salt, pepper and seasoned salt to taste
• 2 8 oz. cans condensed milk (we like Milnot)
• 3 x-large eggs or equivalent
• 1/4 lb. butter or margarine

Brown meats (don't overcook as dressing will bake for 1 hr. later), drain and set aside. Sauté celery, onions and mushrooms together (adding to pan in that order) in meat drippings (add some butter or olive oil if meat was unusually lean).

In bowl large enough for all ingredients, mix toast cubes, meats and veggies, all oils from sauté pan and seasonings. Beat eggs with condensed milk and pour over mixture. Mix with hands. More liquid may be needed due to type of bread used or darkness of toast. In this case add some milk/water/low sodium chicken broth until bread and all ingredients are moist and sticky, but not pasty. Refrigerate overnight (at least).

Grease large casserole dish(es) liberally. Before baking add 1/4 lb. butter/margarine to the top of the casserole(s) (divide equally). Cover tightly to keep moist. Bake one hour @ 350º. Serves approximately 12 Chicagoans or 10 persons of New Orleans descent!

Enjoy!