Cornbread Dressing

• 2 c. crumbled cornbread
• 1 1/2 c. torn sliced bread
• 1 c. chicken broth
• 1 c. evaporated milk
• 1/2 to 1 Tbsp. instant chicken bouillon
• 1/4 tsp. black pepper
• 2 Tbsp. minced parsley
• 3/4 tsp. poultry seasoning
• 1 c. chopped celery
• 1/2 c. chopped onion
• 2 eggs, slightly beaten
• 2 Tbsp. chicken drippings or melted margarine
• 3/4 c. cooked chopped pork sausage (optional)

1. Grease a 2-quart casserole dish.
2. Measure cornbread, bread, broth, milk and bouillon into casserole.
3. Allow to soak about 30 minutes.
4. Squeeze to break up lumps.
5. Add remaining ingredients, mixing well.
6. Bake in a preheated 350u0b0 oven for 50 to 60 minutes or until done to your preference.
7. Makes 8 to 10 servings.

cornbread, bread, chicken broth, milk, instant chicken, black pepper, parsley, poultry seasoning, celery, onion, eggs, chicken, pork sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396394 (may not work)