Alabama Cornbread Dressing

A great side dish for your holiday celebrations--cornbread with sage and parsley.

Ingredients:

• 1 cornbread skillet cake
• 3 slices toasted bread (wheat prefered, but any type would work)
• 2 eggs
• 1 cup chicken broth
• 1 cup water
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 onion
• 1/2 green pepper
• Salt
• Black pepper
• Poultry seasoning
• Sage
• Parsley

Directions:

Cook cornbread according to instructions on box or package. Allow cornbread to cool. Toast bread until brown and set aside. Saute onions and green pepper until transulent. Break up and combine cornbread and toast in a bowl. Add in all other ingredients, including spices to taste. Mix well and pour into a casserole dish. Cook at 400 degrees F for about 20 minutes.

Number of Servings: 8 - 10

Notes from the Cook: It is best for eggs to be at room temperature and beaten before adding into the mixture. The consistency of the dressing before cooking should not be too thin or too thick, but somewhere in the middle. If it is too thick, add a little more water or broth.