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Cornbread Dressing
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| 9x | 13 pan cornbread |
| 1/2 loaf | homemade bread |
| 3/4 bunch | celery diced |
| 1 med | onion diced |
| 2 cloves | garlic minced |
| 1 C | fresh sage leaves |
| 1/4 c | fresh thyme |
| 1/4 C | fresh parsley |
| 2tbsp | fresh Rosemary |
| 1/4 lb | butter |
| Olive oil | |
| Salt | |
| pepper to taste |
Poultry stock &/or pan drippings
Sweat onions & celery in olive oil. Add garlic when almost done. Add butter to pan.
Put herbs in food processor with small amount of bread. Process until herbs finely chopped. Add herbs & salt & pepper. Crumble cornbread into mixture. Tear bread into small pieces & add. Place in well-buttered 9x13 pan & pour stock or drippings over dressing. Cover with foil.Bake at 350• for 30-45 minutes
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