Mama's Cornbread Dressing

***Thanks to Ben, my tech guru and designer, for this cool new fall look !***

I've been asked recently for my version of cornbread turkey dressing.  As a person who proudly  hails from West Virginia, I spent every Wednesday night before Thanksgiving  helping toast white bread to make our "traditional stuffing".  It includes celery, onions, sage and broth.  I do  have more-southern friends, though, who think that Thanksgiving dinner would be incomplete without cornbread in the cavity of their bird.  Here's the recipe from one of their families;  enjoy!

Mama's Cornbread Dressing

2 quarts cold, crumbled cornbread (packaged mix can be used)
3 slices loaf bread or cold biscuits
2 C chopped celery
1 C chopped onion
2 tsp poultry seasoning
1 TBSP sugar (if packaged mix is not used for cornbread)
2 C stock from turkey
1 (10 3/4 oz.)  can chicken broth
4 eggs, well-beaten

Mix all ingredients well.  Spoon into a greased pan and bake at 350 degrees for 20-25 minutes or just until set.  Do not overcook.  Yield:  about 3 quarts.

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