Cornbread Dressing

• 8 inches pan cornbread
• 1 sleeve saltine crackers or 1 Ritz cracker
• 7 -10 slices white bread or 7 -10 slices a loaf French bread, Dried
• 2 cups chopped celery
• 1 large onion, Chopped
• 1 green bell pepper, Chopped
• 2 garlic cloves, Chopped
• 1 lb jimmy dean sage sausage, Cooked, Crumbled, and Drained (optional)
• 1 cooked turkey giblets, Gizzards from the Turkey (optional)
• 12 cup unsalted butter
• 1 tablespoon poultry seasoning
• 1 teaspoon sage (May omit if using sage sausage)
• 6 eggs, Beaten
• 6 -8 cups chicken stock (I like to use Kitchen Basics Brand)
• salt and pepper

1. Preheat oven to 350 Degrees.
2. Crumble cornbread, crackers and white bread in a large bowl and set aside.
3. Saute celery, onion, bell pepper and garlic in butter for 5-10 minutes or until transparent and fragrant.
4. Pour sauteed vegetables of bread mixture.
5. Add meat and seasonings and stir well.
6. Add stock and start with 6 cups; mix well and taste.
7. If it looks dry, add more stock but be careful not to make it soupy.
8. Give a final taste for flavor before adding beaten eggs.
9. Add beaten eggs and mix well.
10. Pour into a greased pan, minimum size 9x13 or 2.5 quart casserole.
11. Bake 45 minutes to an hour.

crackers, white bread, celery, onion, green bell pepper, garlic, sausage, turkey giblets, unsalted butter, poultry seasoning, sage, eggs, chicken, salt

Taken from www.food.com/recipe/cornbread-dressing-400469 (may not work)