Corn-Bread Dressing

• 5 cups crumbled, day-old corn bread (see recipe)
• 2 1/2 cups white sandwich bread pulled into small pieces
• 8 tablespoons butter
• 1 cup finely chopped scallions
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 1 cup finely chopped parsley
• 1 teaspoon poultry seasoning
• 3 1/2 cups fresh or canned chicken broth

1. Preheat the oven to 350 degrees.
2. Put the corn bread and white bread into a mixing bowl.
3. Melt the butter in a heavy skillet and add the scallions, celery, onion and green pepper.
4. Cook, briefly, stirring until onion is wilted.
5. Add this to the mixing bowl and add the parsley, poultry seasoning and broth and blend thoroughly.
6. Pour and scrape the dressing into a deep skillet and bake 45 minutes.

corn bread, white sandwich bread, butter, scallions, celery, onion, green pepper, parsley, poultry seasoning, chicken broth

Taken from cooking.nytimes.com/recipes/287 (may not work)