Recipe(tried): Cornbread Dressing

Missy- hope this helps- this recipe has been passed down in my family for years. It makes a lot but it freezes well after baking- keeps well in freezer for a few months. But you will notice there are not exact amounts for seasoning etc. Each of us has our own way to do it. For instance, I use more parsley and poultry seasoning than my Mom.

CORNBREAD DRESSING

1 large cornbread -- made in iron skillet ( I use 2 envelopes Martha White yellow cornbread)
1/2 loaf white bread -- toasted very dry/ crumbled
2 large onion -- chopped
1/2 bunch celery -- chopped
1 stick butter
1/2 cup parsley -- dried/ crumbled
turkey or chicken broth -- (about 2-3 quarts)
salt and pepper
Start with about 1/2-1 teaspoon of each of the following- and adjust
onion powder -- to taste
celery salt -- to taste
poultry seasoning -- to taste

Crumble cornbread and dried white bread into large bowl.
Saute onion and celery in butter until clear.
Add to bread. Add parsley, seasoning and broth a few cups at a time.
Since there are no raw ingredients- taste this to adjust seasoning to your taste. It will of course have a more "blended" flavor after cooking.
Bread must be dampand softened but not runny. You must taste it to check seasoning.
Don't stir too much. Pour into greased cake pan.
Bake about 1 hour at 350 degrees or until browned on top and around the edges. - - - - - - - - - - - - - - - - - -