2 c. self-rising corn meal
3 c. self-rising flour
1 tablespoon sugar
4 teaspoons shortening, melted
2 eggs
1/2 cup chopped parsley
various herbs, as desired
buttermilk (enough to make batter the consistency of cornbread)
Sift together flour, meal and sugar. Add buttermilk, eggs and melted shortening. Turn into greased pan at 400°F. Bake until done.
Allow to cool without covering.
Break up into chunks and add the following: 2 tbsp. sage (or less) 1 cup chopped celery, 1 chopped onion, 1/2 cup chopped parsley, and salt and pepper to taste. Add chicken or turkey broth; any leftover chicken or turkey meat you may have, ground (optional).
Mix well, until consistency of cornbread. Turn into 8 x 13 inch greased baking pan. Dot with butter and paprika. Pour 1/2 cup broth over top. Bake at 400°F until lightly browned. Be careful not to make dressing too stiff.
