Traditional Cornbread Dressing

• Cornbread, recipe follows
• 5 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1 cup celery, chopped
• 1 large onion, chopped
• 1/2 cup finely chopped green onions
• 1/2 cup finely chopped bell peppers
• 1/4 cup finely chopped parsley
• 1 clove garlic finely chopped
• 1 cup bulk pork sausage, packed (I use Bob Evans, but use what you like)
• 2 cups chicken stock (more if needed)
• 1 cup turkey stock with finely chopped giblets** (Cooked ahead and cooled completely)
• 1 can cream of chicken soup (optional - I sometimes substitute 1/2 cup 1/2 cream)
• 1 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon sage
• 1 teaspoon oregano
• 1 teaspoons basil
• 3 eggs, beaten

1. 1.Preheat oven to 350 degrees
2. 2.In a large bowl, combine crumbled cornbread, set aside
3. 3.Melt the butter in a large skillet over medium heat, add vegetable oil
4. 4.Add the celery, onion, green onion, bell peppers, parsley, garlic and bulk sausage and cook until transparent, approximately 10-12 minutes. Cool
5. 5.Pour the cooled vegetable mixture over cornbread mixture
6. 6.Add the chicken stock, turkey giblets with stock, cream of chicken soup, mix well, taste, and add salt, pepper to taste, and seasonings
7. 7.Adjust seasoning carefully and remember the flavor will intensify as it bakes. This is why cornbread is so good on the second and third dayif it last that long
8. 8.Add beaten eggs and mix well.

butter, vegetable oil, celery, onion, green onions, bell peppers, ubc, garlic, pork sausage, chicken stock, turkey stock, cream of chicken soup, salt, freshly ground black pepper, sage, oregano, basil, eggs

Taken from www.epicurious.com/recipes/member/views/traditional-cornbread-dressing-50061449 (may not work)