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Ingredients 2 boxes Jiffy Cornbread prepared, cooled, and crumbled 7 slices oven-dried white bread cooled and crumbled 1 sleeve saltines crushed 16 oz hot sausage 1 stick butter 2 cups celery chopped 1 onion chopped 5 cups chicken broth 1 can Cream of Chicken Soup 1 can Cream of Mushroom Soup 1 teaspoon black pepper 1 teaspoon ground sage 5 eggs beaten Instructions Melt butter in a large skillet over medium heat

A lot of it is in the arrangement

Once cooled, shuck the corn over a bundt pan to capture the kernels and place to the side

Measurements are approximately: Length: S- 50", M- 50.5", L- 51"

I recommend starting with a 1:1 ratio and adding more oil as needed

Yellow/Orchid: 20% Silk, 80% Linen