Holiday Corn Bread Dressing

Ingredients

corn bread
1	cup QUAKER or AUNT JEMIMA Corn Meal
1	cup all-purpose flour
1	tablespoon baking powder
1/2	teaspoon salt (optional)
1	cup milk
1	egg
1/4	cup vegetable oil
dressing
1	cup chopped celery
1	cup chopped onion
1/2	cup chopped green or red pepper
1/2	cup (1 stick) margarine or butter
1	pan corn bread, cooled, crumbled (about 6 cups)
6	cups soft bread cubes
One	13-3/4-ounce can chicken broth
2	eggs, beaten
1-1/2	teaspoons poultry seasoning
1	teaspoon ground sage
1/2	teaspoon salt (optional)
1/4	teaspoon black pepper

Preparation Steps

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For corn bread, heat oven to 425°F.

Combine corn meal, flour, baking powder and salt. Stir in milk, egg and oil, mixing just until dry ingredients are moistened.

Pour into greased 8-inch square baking pan. Bake at 425°F about 20 minutes or until wooden pick inserted in center comes out clean.

For dressing, heat oven to 325°F.

Saute celery, onion and green pepper in margarine until tender.

Combine celery mixture and remaining ingredients. Toss lightly until bread is thoroughly moistened.

Place in 3-quart casserole. Bake 1 hour.

Or, lightly stuff dressing into body and neck cavities of one 12 to 14-pound turkey; roast according to standard roasting directions.

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Recipe Yield:

8 CUPS