Corn Bread Dressing

Ingredients:

6 cups finely crumbled cornbread
8 tablespoons (1 stick) unsalted butter
2 ribs celery (diced)
1 medium onion (diced)
2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed)
1 tablespoon minced fresh sage leaves or crushed
1/4 cup minced fresh-leaf parsley
3 large eggs, lightly beaten
2/3 cup milk
1 1/2 cups chicken or turkey broth
1 tablespoon salt
3/4 teaspoon freshly ground black pepper


Instructions:

Heat oven to 350 degrees F.
Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes.
In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes.
Add sage & thyme and cook for 2 minutes.
In a large bowl stir together cornbread, and sautéed vegetables.
Mix in parsley, eggs, milk and broth.
Season the moist dressing with salt & pepper and mix well.
Brush or spray a casserole dish with butter and add the dressing to the casserole dish.
Bake 50 minutes.