THANKGIVING DRESSING

      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
 
 MMMMM---------------------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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