Cornbread Dressing

• 1 bunch celery, chopped
• 2 large green pepper, chopped
• 2 medium yellow onions, chopped
• 1 bunch green onions, chopped
• 1/4 c. vegetable oil
• 8 c. cornbread crumbs
• 1 (14 1/2 oz.) can chicken broth
• 2 (10 1/2 oz.) cream of chicken soup, undiluted
• 3 large eggs, beaten
• 1 tsp. garlic powder
• 1 tsp. ruffed rubbed sage
• 1/4 tsp. pepper

1. Cook first 4 ingredients in oil in a large skillet over medium-high heat stirring constantly until tender (about 5 minutes).
2. Combine cooked vegetables, cornbread crumbs and next 6 ingredients in a large bowl.
3. Spoon into a lightly greased 9 x 13 x 2-inch baking dish.
4. Bake at 325u0b0 for 1 hour 10 minutes or until a knife inserted in center comes out clean.
5. Yields 12 servings.
6. One 8-inch iron skillet makes 4 cups of crumbs of cornbread.

celery, green pepper, yellow onions, green onions, vegetable oil, cornbread crumbs, chicken broth, cream of chicken soup, eggs, garlic powder, sage, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223194 (may not work)