Cornbread Dressing
1-2 cans chicken broth (see note) 1 package cornbread mix 1 stick butter or margarine 1 cup
chopped celery
1/2 cup to 1 cup chopped onion 1 bunch of scallions, chopped 2 eggs, beaten
2/4 teaspoon salt
3/2 teaspoon ground black pepper 1 teaspoon poultry seasoning
Make the cornbread. In a large bowl, pour *some* the chicken broth over the cornbread. Melt the
butter in a skillet over medium-high heat. Saute celery and onion until tender. Add them to bread
mixture, including the melted butter, along with eggs, salt, pepper, poultry seasoning and sage. The
mixture should be moist, similar in texture to cake mix. Add more chicken broth until the dressing
is moist enough. Adjust the seasonings. Stir well to mix. Place in a buttered casserole and bake at
350 degrees for 30-45 minutes or until lightly brown on top.
Note: You can make the chicken broth by cooking the turkey giblets and neck in water with seasonings
of choice, or by cooking chicken wings.
Becca
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