In a large mixing bowl, mix together:
1 recipe of crumbled cornbread prepared from mix, per pkg. directions.
1 slices of bread that has been torn into pieces.
Lightly sauté and add to bread mixture:
1/3 c butter
½ c chopped green onion (including some green tops)
½ c finely chopped celery
2 eggs (beaten)
1 tsp. Poultry Seasoning
1/8 tsp Salt (or adjust to suit your taste)
¼ tsp Sage (optional) or amount to suit your taste
1 ¼ Broth (can add more or less according to desired thickness – it will be thinner and thicken as baked and cooled)
* Note: You can use broth from meat or canned broth.
This is good served with chicken, hen, turkey or pork or beef roast.
Place dressing in a buttered casserole, cover and bake 30-35 at 350 degrees.
Courtesy of Linda Voyles with Suzanne Cook and Company