Recipe(tried): Cornbread Dressing

Here is the cornbread dressing my grandmother and mother made every Thanksgiving and Christmas. We have always roasted our turkey and used the broth for our dressing. The broth from the turkey makes it have a richer favor.

CORNBREAD DRESSING

2 packages cornbread mix, prepared
1 loaf bread, about 24 slices (slightly dry)
4 tablespoons chopped fresh parsley
1 tablespoon black pepper
1 tablespoon poultry seasoning
2 cups chopped celery and leaves
1 large onion, chopped
1 stick (1/2 cup) butter
4 to 5 cups turkey broth
3 eggs
1 (12 oz.) can evaporated milk

Crumble cornbread and bread finely together, then add parsley, pepper and poultry seasoning to bread mixture.

Saute celery and onion in 1 stick of butter until clear.

Add sauteed onion and celery into the dry mixture, mix well then add broth until very moist.

Beat eggs then add evaporated milk to eggs; add to dry mixture. Place in greased pan

Bake 1 hour on 350 degree F or until done. Remember to put a pan of water under dressing while cooking.

NOTE: Do not add salt, broth from turkey should be salty enough.

Hope you find this as tasty as our family has.