Corn Bread Dressing

Don't ever throw out corn bread -- freeze for dressing. It will take a big bowl full to make enough dressing for our gang. Break corn bread into small pieces into a large bowl. If you don't have enough, add a little white toast -- I prefer all corn bread.

Pour enough turkey broth (not too salty) over bread crumbs to moisten well. Add 1 chopped onion, 1 stalk chopped celery and as much poultry seasoning & pepper as you like. I use about 1 Tablespoon of the mixed seasoning, and try to have fresh sage leaves for the extra good flavor. Crumble the leaves off stalk, & just add and taste till the blend is right.

I usually then add 2 beaten eggs & stir in well. This makes it a little lighter, but it tastes just as good if you leave them out. You can add some of the chopped giblets, but I like it better without them. I do not add extra butter, but be sure to grease pans well before you pour in to bake. Bake at 350° till done -- probably 45 minutes or so. I like it good and brown.

This is my favorite part of the turkey dinner. Left over dressing is good in the microwave, but the turkey and gravy is better if re-warmed in a pan or in the oven. Wayne loves cold turkey & left over buns.