This recipe (in photo) makes enough for about six servings, the recipe
can be doubled or tripled or whatever for larger groups.
2 Pkgs. cornbread mix ( I use Texas Style by Morrison’s 6 ozs. per pkg.)
3 celery sticks
1/4 med. sized yellow onion
1 1/2 to 2 cups Chicken Broth
1 to 2 tbsp. Poultry Seasoning ( or to taste )
Salt and Pepper to taste
Chop celery and onion to small pieces. Mix cornbread to pkg. directions.
Add chopped celery and onion to cornbread mix and bake according
to directions. I add some baking time to the cornbread due to the celery
and onion, about 5 to 10 min, or until knife blade comes out clean.
Let cornbread cool then crumble into large oven safe dish or pan to bake.
Add Chicken Broth, salt, pepper, and Poultry seasoning. Mix thoroughly
by hand, mixture will by very most. Since all ingredients are cooked you
can taste the mixture and season to taste. Don’t forget baking will
enhance the taste of seasoning slightly. Bake at 375 degrees until dressing
is slightly brown on top and don’t let it burn around the edges. About
35 to 45 min.