Corn Bread Dressing

• 2 pkg. Mexican corn bread mix
• turkey or chicken giblets
• 2 pieces chicken
• 1/2 onion
• 1 stalk celery
• salt and pepper to taste
• 1 bay leaf
• 1/2 stick margarine
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 green bell peppers, chopped
• 1 red bell pepper or pimento
• 1/2 c. parsley, chopped
• 4 green onions, chopped
• salt and pepper
• 2 eggs (optional)

1. Bake corn bread mixes according to package directions (this can be done ahead of time).
2. Let cool.
3. Crumble or break into small pieces.
4. Set aside.
5. Put giblets, plus chicken pieces, in pot and cover with water.
6. Add the next 4 ingredients.
7. Bring to boil, then simmer until meat is cooked.
8. Cool meat and debone. Cut into small pieces and set aside.
9. Remove as much fat as you can from broth.
10. Strain broth and discard vegetables.
11. Set aside.

corn bread, turkey, chicken, onion, celery, salt, bay leaf, margarine, onions, stalks celery, garlic, green bell peppers, red bell pepper, parsley, green onions, salt, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975301 (may not work)