Corn Bread Dressing

Ingredients

1 Corn bread mix or recipe prepared a day or two ahead of time and crumbled

1 stick butter

3 medium onions, chopped

4 stalks celery, chopped

1 1/2 tsp. dried sage

1 tsp. poultry seasoning

3/4 tsp. salt

1/2 tsp. pepper

3 slices dry bread, cubed

2 Tbsp. chopped parsley

1/2 cup milk

3 eggs, beaten

2 to 2 1/2 c. chicken stock or broth

2 Tbsp. butter

Preheat oven to 350 degrees.

Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

Add sage, poultry seasoning, salt, and pepper to onion mixture.

In a large bowl combine crumbled cornbread and toast.

Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

Stir in onion mixture. The mixture should be very moist. Add more broth if necessary.

Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

Bake at 350 degrees for 30 minutes, or until it turns light brown on top.