Jane's Dressing

Author: Jane Haraway

Ingredients:

6 slices toast
7 C cornbread (click here for recipe)
1 C celery
1 C onions (diced)
3 eggs beaten
Chicken and turkey stock (to make consistency of uncooked cornbread)
1/2 tsp poultry seasoning
salt and pepper to taste
1 1/2 sticks of butter

Method:

Cook the cornbread and toast in advance and prepare all ingredients. Simmer the onions and celery in the butter until soft and transparent. Mix cornbread, toast, stock, eggs and seasoning with the onions and celery. The mixture should be the consistency of uncooked cornbread (slightly soupy).

Pour the mixture in a casserole dish and bake 25 minutes at 400F or until done.