Cornbread Dressing
Yield: 12 servings

Oven: 350°   30 minutes

6 cups crumbled cornbread
2 cups white bread crumbs
8 cups poultry stock (or canned chicken broth)
2 large onions, finely chopped
1 cup celery, finely chopped
1 stick butter or margarine
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
4 eggs, beaten

Sauté onions and celery in the butter or margarine. Set aside. Add salt, pepper, and poultry seasoning with stock. Mix in cornbread,  bread crumbs, onions and celery. Cover tightly and refrigerate for several hours or over night. Remove from refrigerator stir in beaten eggs. Pour into a greased 9x13-inch baking dish. Bake at 350° for 30 minutes or until lightly brown. Serve hot.
 
 

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