Vegetable / Other: Cornbread Dressing

From Shelly Carey

Ingredients
1/3 cup butter
3 eggs, lightly beaten
2 soft white breadcrumbs (just tear white bread slices into smaller pieces)
1 cup sweet onion, chopped
1 cup chopped celery
2 teaspoons ground sage
3 teaspoons dried parsley
2 teaspoons Poultry seasoning
1 teaspoon black pepper
4 2/3 cups chicken broth
Cornbread ingredients
2 cups self-rising corn meal mix
2/3 cup all-purpose flour
2 eggs
2 cups buttermilk (or 2 scant cups regular milk + 2 Tablespoons white vinegar
1/3 cup butter

Directions
First prepare cornbread: Bake cornbread ingredients at 425 degrees for 30 minutes. Let the cornbread cool. Crumble the cornbread into pieces.

Combine all dressing ingredients. Add crumbled-up cornbread. Stir. Cover in a bowl and place in the refrigerator overnight (but never more than 24 hours).

Remove from the refrigerator 30-40 minutes before baking, so it will return to room temperature. Preheat oven to 400 degrees.

Lightly grease a 13 x 9-inch pan. Pour cornbread mixture into greased pan. Bake at 400 degrees for 35 to 40 minutes or until golden brown.