CORN-BREAD DRESSING

By rmille6277

Janice Riggs Reigle

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Ingredients

• 1/4 cup chopped onion
• 1 cup chopped celery
• 3/4 cup melted butter or margarine
• 4 cups toasted dry bread crumbs
• 3 cups crumbled corn bread
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning
• 2 cups broth from cooked giblets

Preparation

Step 1

Brown the onion and celery in butter in a heavy skillet. Combine with bread cubes and seasonings. Pour on the broth and stir lightly to blend. Stuff fowl and roast according to weight of bird. This amount of dressing is for a 4 1/2 to 5 pound bird.