6 slices of bread
1 c. chopped celery with leaves
1 c. chopped onion
2 beaten eggs
1 tbsp. snipped parsley
1 tsp. poultry seasoning
1/4 tsp. salt
3 c. coarsely crumbled cornbread (made from scratch or from a mix)
1 c. chicken broth

Toast bread slices; cut into cubes. Set aside. Cook celery and onion in 1 tablespoon cooking oil until tender but not brown. set aside to cool. In a large mixing bowl, combine, eggs, snipped parsley, poultry seasoning, salt. Add cooled, cooked celery and onion. Add cornbread and bread crumbs; toss lightly mix well. Add enough chicken broth to moisten; toss gently to mix. Bake, covered, in an ungreased 1 1/2 quart casserole in a 350 degree oven about 30 minutes. Serve dressing with turkey or domestic goose. Makes 6 to 8 servings. Variations: Add 1 cup of your favorite nuts, 1/2 cup raisins or 1 tin drained smoked oysters of mussels to each batch of dressing.