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Cornbread Dressing
 

1 stick butter  1½ c finely chopped onion 3 c finely chopped celery 2 batches cornbread (2 - 8 inch square pans of cornbread, or equivalent) 4 c fresh bread crumbs (not the powdery dry type) 3 to 4 c turkey or chicken broth 1 T dried sage 2 T poultry seasoning ½ t dried thyme 3 eggs, beaten Sauté the onion and celery in the butter over medium heat until tender but not brown, about 8 to 10 minutes. In a bowl, mix the sautéed vegetables together with the cornbread, bread crumbs, poultry seasoning, sage, thyme, broth, and the eggs. Spread evenly in a greased baking pan. Bake for about 30 to 40 minutes at 400° F. Serves 12.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.