2 cans chicken broth
2 1/4 c. chopped parsley
16 green onions, chopped
2 1/4 c. chopped celery
1 pan corn bread, crumbled
12 slices dry toast, crumbled
1 tbsp. poultry seasoning
2 tsp. garlic salt
1 tsp. pepper

Cook vegetables together in chicken broth until tender, reserving 4 of the chopped green onions to be used uncooked. Combine broth and vegetables with remainder of green onions, breads and seasonings. Place in large flat pan which has been sprayed with Pam; cover with foil and bake at 350 degrees for 1 hour. Serve with giblet gravy.

This dressing may be frozen in family sized portions in freezer bags for a quick side dish.