Recipe - Thankgiving Dressing

Vegetable spray
1 tablespoon Margarine
1 One fourth cup Onion, chopped
1 One fourth cup Celery, chopped
2 tablespoon Water
1 One fourth teaspoon Poultry Seasoning
1 teaspoon Rubbed Sage
One fourth teaspoon Salt
3 cup White Bread (One half inch cubes)
about 611 slices
2 One half cup Chicken Broth
1/3 cup Parsley,finely chopped fresh
1 Egg

SOUTHERN CORNBREAD
1 cup Flour
One fourth cup Yellow Cornmeal
2 teaspoon Baking Powder
2 teaspoon Sugar
1/8 teaspoon Salt
1 cup Skim Milk
2 tablespoon Vegetable Oil
1 Egg, beaten

Some people call it dressing, and some call it stuffing, but everyone calls
it delicious. And it is apart of every Thanksgiving table I can remember!
How about you? However you try and say it it's good! It means a family
traditions gathering around the kitchen with the family while you make the
stuffing to go inside of the turkey out out side of the turkey. Oh the
smells of the kitchen will bring you all home for sure.. Stuffing is as
American as Apple Pie, and baseball. Weather you call it Dressing or
stuffing it is a savory well seasoned mixture of bread on bread. If your
from the deep South you most likely use corn bread, and if your from the
Cajiun country yu might like oysters, and french bread and articoke hearts.
However you fix it, or how ever you serve it. It's family traditions that
matter. It's the memories that will last a life time to share with our
friends and families now.. Here's a Southern Cornbread Stuffing that one of
my favorites.

DIRECTIONS:

TO MAKE THE CORN BREAD: Combine first 5 ingred. in a large bowl stir well.
Combine milk,oil and egg add to flour mixture.. Stirring just until dry
ingred. are moistened Spoon batter into a 8 inch square baking pan. coated
with cooking spray (Pam) Bake at 425 for 20 min. or until center comes out
clean. Makes 8 servings. When corn bread is done cool on wire rack and
crumble corn bread and set aside until ready to mix with the move ingred.

Melt margarine in large skillet over medium heat add onion, celery and
water and cover. Reduce heat to medium low and cook 15 minutes or until
tender. Remove from heat stir in poultry seasoning, sage, salt and white
bread. Combine crumbled corn bread, onion and bread mixture, chicken broth,
parsley and egg in a bowl and stir well. Spoon mixture into a 2qt
casserole coated with Pam (vegetable nonstick spray) Bake uncovered at 325
for 35 min.

Makes about 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini