Cornbread Dressing

Prepared Cornbread (*see amt. below)
1/2 cup butter
2 large onions, chopped
2 green bell pepper, chopped
4-5 stalks celery including leafy part, sliced thin
1 tsp. celery salt
2 tsp. poultry seasoning
2 tsp. rubbed sage
1 tsp. black pepper
3 eggs
Chicken broth

Start by sauteeing the onions, bell pepper and celery in the butter. A healthier option would be to simmer the chopped vegetables in chicken broth until tender. Then use that broth to moisten the dressing before baking. When tender, remove from the heat and set aside.

In a large container, crumble the cornbread and add the vegetables and all remaining ingredients, mix well. I then add a couple of cups of chicken broth and mix. I use enough chicken broth to thoroughly moisten the dressing but not so much as to make it soupy. This is where I start taste testing it and adding sage, poultry seasoning or salt and pepper to adjust the flavor. Everybody has different tastes when it comes to seasonings..that's why I said it is one of those old recipes where there are no set amounts. Same goes for the celery, onion and bell pepper amounts... use them at the ratio preferred by you and omit what you don't think you'd care for.

I let it sit a minute or two and then stir again. The cornbread soaks up the broth so I retest to make sure I have the consistency preferred. Then add more broth if needed. Place in a buttered/oiled casserole and cover with foil.

Bake in a 350 degree oven for 1 hour. If a browned, crusty top is preferred, remove foil the last 15 minutes of baking time.

* Now for the amount of prepared cornbread. Keep in mind this makes quite a bit (this family loves leftovers). I use my mother's 10 inch cast iron skillet and bake 2 batches of the Martha White/ Gladiola yellow cornbread mix at a time...each packet is 6 ounces. I make this amount 3 times...using a total of 6 yellow cornmeal packets. Some people buy their cornbread already prepared and that's a great shortcut, but I really like the packets..all you add is egg and milk..simple enough.

This cornbread bakes in a 400 degree oven for 25 minutes.

I fix the cornbread a day before making the dressing. I'm not sure how many of you use a cast iron skillet for baking cornbread but thought I'd add this...I put about a teaspoon of vegetable oil in the skillet and place it in the 400 degree oven and let it preheat along with the oven..then when pouring the cornbread mix into the skillet, it gives a crisper crust on the bottom and the cornbread slips right out of the pan..no sticking at all. I make sure it is completely cooled before breaking into large chunks and storing in a container, lightly covered, overnight. It needs to be able to breathe and not sweat back.