Cornbread Dressing Recipe From Ebony Magazine

• 2 cups celery
• 2 cups onions
• 1/2 cup green pepper
• 1/4 bunch green onion
• 1 tablespoon dried sage
• 1 tablespoon poultry seasoning
• 1 teaspoon dried thyme, crushed
• salt & pepper
• cayenne pepper
• 1/2 cup butter, melted
• 8 cups cornbread
• 4 cups seasoned stuffing mix
• 1 cup chicken giblets
• 6 -8 cups chicken broth
• 1 egg
• 1 (8 ounce) can cream of chicken soup

1. Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
2. Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
3. Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
4. Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
5. Yields 12-15 servings.

celery, onions, green pepper, green onion, sage, poultry seasoning, thyme, salt, cayenne pepper, butter, cornbread, seasoned stuffing mix, chicken giblets, chicken broth, egg, cream of chicken soup

Taken from www.food.com/recipe/cornbread-dressing-recipe-from-ebony-magazine-197237 (may not work)