Corn Bread Dressing
Yield: 12 servings

Oven: 350°   30 minutes

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

Add salt, pepper, and poultry seasoning with stock. Mix in corn bread,  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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