Dressing

Dressing
From: Mary Chesney

2 1/2 cups chopped onion, (use about 5 cups if using only onion)
2 1/2 cups chopped celery
2 sticks butter
2 teaspoons poultry seasoning
4 tablespoons sage
Salt
Black pepper
3 cups of broth reserved from turkey or chicken

2 cornbread recipe, baked and crumbled (must make ahead of time)

Cook and stir onion and celery in butter in skillet over medium heat until tender. Stir in seasonings. Add onion mixture to crumbled corn bread, toss to mix. Add broth and mix. Spread in 9 x 13 pan. Bake at 350-400 degrees for 20 - 30 minutes or until brown.

Cornbread

2 cups cornmeal
1 tablespoon sugar
1 1/4 cups milk
1/4 cup vegetable oil
1 egg

Mix cornmeal and sugar. In separate measuring cup, mix milk, oil and egg. Add to cornmeal mixture. Spread in 8 in. square pan or iron skillet or in 12 foil muffin cups in muffin pan. Bake at 425 degrees for 20 minutes or until brown.