2 c Celery, chopped
1 c Onion, chopped
1/2 c Butter or margarine
6 c Cornbread, day old, crumbled
2 c Bread, fresh crumbs
1 tb Sage, dried
1 tb Poultry seasoning
2 Eggs, lightly beaten
1 c Chicken broth *
Heat oven to 400?. In a skillet saute celery and onion in butter until
tender. Place in a large bowl with cornbread, bread crumbs, sage, and
poultry seasoning, mix well. Combine eggs and chicken broth; add to
cornbread mixture, stirring gently to mix. Place in a 2 qt casserole
dish, cover and bake at 400? for 20 minutes, uncover and bake 10
minutes longer or until lightly browned.
NOTE: Dressing may be baked uncovered at 325? for 50 minutes or until
done to taste.
* Dressing should be moist but not runny, add broth as required.
Yields
8 servings