1 cake cornbread (see below), crumbled
1 onion, finely chopped
3 stalks of celery, finely chopped
1 package Pepperidge Farm Seasoned Stuffing Mix
2 tsp. butter
2 cans cream of chicken soup
4 cups chicken stock (or drippings from the turkey)
3 eggs, slightly beaten
2 tsp. poultry seasoning
1 tsp. black pepper
3 tbsp. butter, thinly sliced

Sauté onion and celery in 2 teaspoons butter. Set aside.

In a large mixing bowl, combine the rest of the ingredients except the butter. Add celery and onion. Mix well and taste. Adjust seasonings if needed. Spray a 9x13-inch baking dish. Add mixture. Dot with butter slices. Cook uncovered for an hour at 350°F.

Serve with turkey gravy for a delicious dressing every time. Enjoy!

Cornbread:

I use White Lily self-rising cornmeal and follow the directions on the package. I do NOT recommend using a sweet cornbread for this recipe.

Submitted by: Katherine Sawyer