---------- Recipe via Meal-Master (tm) v8.02
 
      Title: THANKGIVING DRESSING
 Categories: Holiday, Stuffing, Poultry
      Yield: 8 servings
 
           Vegetable spray
      1 tb Margarine
  1 1/4 c  Onion, chopped
  1 1/4 c  Celery, chopped
      2 tb Water
  1 1/4 ts Poultry Seasoning
      1 ts Rubbed Sage
    1/4 ts Salt
      3 c  White Bread (1/2 inch cubes)
           -about 6-11 slices
  2 1/2 c  Chicken Broth
    1/3 c  Parsley,finely chopped fresh
      1    Egg

--------------------SOUTHERN CORNBREAD--------------------
      1 c  Flour
    1/4 c  Yellow Cornmeal
      2 ts Baking Powder
      2 ts Sugar
    1/8 ts Salt
      1 c  Skim Milk
      2 tb 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 2-qt
  casserole coated with Pam (vegetable non-stick spray)
  Bake uncovered at 325 for 35 min.
  
  Makes about 8 servings.
 
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