Cornbread dressing #2

Yield: 8 Servings

Measure Ingredient
1 Pan of your favorite cornbread (up to)
6 slices White bread
½ pounds Ground meat
1 Stick butter
1 large Onion; chopped
6 Cloves (small) garlic; minced
1 small Bell pepper; chopped
1 teaspoon Thyme
1 teaspoon Celery salt
Salt & pepper to taste
2 Eggs; slightly beaten

Break both kinds of bread in small pieces. If chicken stock is available, use enough to moisten breads (if not, use water). Heat butter in skillet and add meat, onions, celery, pepper and garlic. Cook until meat is done.

Add seasonings. mix lightly, add to bread mixture. Toss lightly with fork and add eggs; toss again. Put in greased baking dish and bake 30 minutes at 350 degrees.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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