Dressing

Mom’s Dressing

1 cup butter
¾ cup finely minced onion
16 cups corn bread (4 pkgs cornbread mix*), cook and crumble PLUS 12 slices white bread, crumbled
1 ½ cups chopped celery (stalks and leaves)
3 tsp salt
¾ tsp pepper
1 ½ tsp sage
1 tsp thyme
¼ tsp poultry seasoning
32 oz of chicken broth

Melt butter in large heavy skillet. Add onion and cook until yellow, stirring occasionally. Stir in some of cornbread/bread crumbs. Heat, stirring to prevent excessive burning. Turn into deep bowl. Mix remaining ingredients and remaining cornbread/bread crumbs. Place in buttered 13 x 9 pan. Bake 30-45 min at 350, or until brown on top.

*use 2 packages Jiffy brand corn bread mix, and then 2 of another brand.

From the kitchen of my mom, Jerry Browder