Cornbread Dressing

The day before you want to make your dressing bake a 9x13 pan of yellow cornbread (you can use sweet but I prefer the traditional kind)

Other ingredients:

1-2 cups shredded, cooked chicken or turkey (optional)
1 stick butter
1 cup finely diced celery
1 cup finely diced bell pepper
1 cup finely diced onion
3 eggs, beaten
3 cups chicken or turkey broth
1 T. sage
1 T. poultry seasoning
1 tsp. Cajun seasoning (Tony's)
1 tsp. salt
1 tsp. black pepper
1/4-1/2 tsp. cayenne pepper (if you like it spicy & we do)

Now crumble your cornbread that should be a little dried out.  (You can also crumble it up the day before & let it get a little hard or pop it in the oven crumbled to do the same thing)

In a skillet sauté your celery, bell pepper, & onion in the butter.

When it's soft mix it all in with the cornbread, chicken or turkey, & seasonings.  Mix it very well. (I usually use my hands) 

--Now taste it and see if the seasonings are good. You may want to add a little more of salt or something.

Whisk up the eggs & broth.  Pour this all over the cornbread until it is just saturated not real soupy.

Bake covered for about 40 minutes.  Uncover & continue to bake about 20-30 more minutes or until set.

*This is the recipe I slightly adapted that my mother-in-law makes. She also adds in diced boiled eggs to the cornbread mixture which adds another yummy element.