CORNBREAD DRESSING

What you need..

4 tablespoons butter

1 1/2 cups chopped celery

1 cup chopped onion

5 cups torn cornbread crumbs

4 cups torn plain bread crumbs

2 1/2 cups chicken broth

2 large eggs, beaten

1 teaspoon dried leaf thyme, crumbled

2 teaspoons dried crumbled sage

1 teaspoon dried marjoram, crumbled

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preparations..

Heat oven to 400°. Butter a 9x13-inch baking pan. In a large mixing bowl, combine the cornbread and bread crumbs. In a small skillet over medium-low heat, melt butter; add celery and onion; saute until tender. Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings.

Bake..

Spread in prepared baking pan. Bake for about 30 minutes.

Serves 6 to 8.

~VARIATION~

What you Need..

1/2 cup butter

1/2 cup celery, chopped

1/2 cup onion, chopped

6 cups cornbread, crumbled (approximately)

2 -4 cups herb stuffing mix

1 teaspoon sage

1/2 teaspoon black pepper

4 (14 ounce) cans chicken broth (not the condensed variety)

2 eggs, beaten

2 eggs, boiled (then chopped)

Preparation..

Preheat oven to 450*. Lightly grease a 13x9x2 inch baking dish. Melt butter in skillet; saute celery and onion till tender, about 3 minutes. In large mixing bowl, combine cornbread, bread, celery and onions, sage and black pepper. Stir broth and beaten eggs into cornbread mixture; blend well.  Stir in chopped boiled eggs.

Bake..

Pour into prepared baking dish. Bake 30 minutes or until golden brown.