1 (9 x 13-inch) pan corn bread (made without sugar)
1 c. croutons or white bread, toasted
1 stick butter
3/4 c. celery, chopped
1/4 c. minced onion
3 tsp. pepper
3 tsp. Accent
3 tsp. seasoned salt
1/2 c. green pepper
1 c. chicken broth
1 large can cream of mushroom soup
2 tsp. paprika
1/4 c. sage
1/4 c. poultry seasoning

Bake corn bread and let cool. In a large pot or bowl, crumble corn bread up very fine. Add croutons or toasted white bread. Brown celery, onions and green pepper in melted butter until light brown and tender. Add to corn bread along with remaining ingredients. More or less of a certain spice may be added according to taste (more sage makes darker dressing). Mix all ingredients thoroughly. Pour into a 9 x 13-inch baking dish.

Bake in moderate oven at 325°F to 350°F for 1 hour. While baking, occasionally check and skim off any excess chicken base that rises to top during baking.