Thanksgiving Dressing

Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins

Ingredients

• Servings: 24


• 6 cups cornbread, crumbled (not sweet cornbread)


• 1 (8 ounce) package cornbread stuffing mix


• 2 (10 1/2 ounce) cans cream of chicken soup


• 2 (10 1/2 ounce) cans cream of celery soup


• 2 (10 1/2 ounce) cans chicken broth


• 2 cups celery, chopped


• 1 large onion, chopped


• 1/2 cup butter


• 1 teaspoon italian seasoning


• 1/2 teaspoon oregano


• 1 tablespoon parsley


• 1/2 teaspoon basil


• 1/2 teaspoon sage


• pepper

Recipe

• 1 note that the 6 cups of cornbread is a guess. the recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.


• 2 cook celery and drain.


• 3 heat soups and broth, adding the cup of butter to the broth.


• 4 note: if you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.


• 5 mix all ingredients together.


• 6 if too dry, may add small amounts of water at a time. should have a meatloaf-like consistency.


• 7 put into 13x9 inch pans and bake at 350 degrees until browned.


• 8 (can also be used to stuff the turkey.).