Recipe - Skillet Corn Bread Stuffing

1 Recipe of AM Cornbread
as seen on side panel
of package.
2 tablespoon Butter or oil
1 cup Chopped onion
1 cup Chopped celery
One half teaspoon Dried thyme
One half teaspoon Dried sage
3 tablespoon Chopped fresh parsley
1 One half cup Water
Sea salt to taste

Prepare cornbread and set aside to cool while chopped vegetables. Finely
crumble cornbread with fingertips and add the spices. In a large skillet
saute the onion and celery in the butter until the onions are translucent.
Add the cornbread mixture to the sauteed vegetables. Add the water using
more or less to reach a moist but not soggy mixture. Add the parsley and
sea salt to taste and serve.

Source: Arrowhead Mills "Holiday Recipes" trifold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip