Flora'S Cornbread Dressing

• 2 or 3 celery stalks, finely chopped
• 1 large green bell pepper, finely chopped
• 1 large onion, finely chopped
• 2 tablespoons unsalted butter, melted
• 1 8-inch pan cornbread
• 8 slices crisp toast
• 2 cloves garlic, chopped
• 1 teaspoon celery seed
• 2 cups chicken stock
• 2 teaspoons rubbed sage
• 1 teaspoon powdered sage
• 2 extra-large eggs
• Sea salt and pepper to taste

1. Saute celery, bell pepper and onion in 2 tablespoons melted butter.
2. Mash all the ingredients together in a bowl. Add more stock if necessary to thoroughly moisten the mixture. (Be careful not to make it too mushy.).
3. Place in an oiled baking dish, cover with foil, shiny side in, and bake for 1 hour in the 325 degree oven with the turkey.
4. Teacher's Tip: "I never stuff anything with dressing/stuffing. I LOVE dressing and if you stuff something, there just wouldn't be enough!" - quote from Sheila Thomas.

celery stalks, green bell pepper, onion, unsalted butter, cornbread, garlic, celery, chicken stock, sage, powdered sage, eggs, salt

Taken from food52.com/recipes/7193-flora-s-cornbread-dressing (may not work)