Recipe: Cornbread Dressing

Cornbread Dressing
Recipe by: Anita A. Matejka
Yield: 10 servings

1 (19-ounce) package cornbread mix
6 sandwich bread slices, torn
1/4 cup butter or margarine
2 cups sliced celery
2 cups chopped onion
2 cups sliced green onions
1/2 cup chopped fresh parsley
1 1/2 teaspoons poultry seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon rubbed sage
3 large eggs
1 cup milk
2 1/2 cups chicken broth

Bake cornbread mix according to package directions; cool and crumble into a large bowl. Stir in bread.

Melt butter in a skillet; add celery and onion, and saute until crisp-tender. Stir celery mixture, green onions, and next 5 ingredients into crumb mixture.

Combine eggs, milk, and broth, stirring well; stir into crumb mixture. Pour into a lightly greased 13x9-inch baking dish.

Bake at 350F for 30 minutes or until lightly browned.

Note: Dressing, covered and baked, may be wrapped in heavy-duty aluminum foil and frozen up to 1 month. Thaw in refrigerator 48 hours; let stand at room temperature 30 minutes. Bake, covered, 1/2 hour or until thoroughly heated.