2 boxes Jiffy cornbread mix (follow directions on box and let cool)
1 med. onion, diced
4 to 5 celery ribs, diced
12 slices (cheap) white bread, "stale"
1 tbsp. poultry seasoning (or to taste)
dash salt
+/- 2 cups hot water (More if you like more moist dressing. Also, may substitute some of the water with reduced-sodium chicken broth)

Break up cornbread in large bowl; cube white bread and add to cornbread. Add diced onion, diced celery, poultry seasoning, water, and salt; Knead all ingredients together. Let sit overnight, covered, in refrigerator.

Stuff bird loosely; place extra stuffing in casserole. Place casserole in oven when bird has created enough juices to baste into casserole. Bake, covered, at 325°F, basting occasionally, until heated through and onion is no longer opaque.

Serves 6 to 8.

Submitted by: Debbie Elliott