For those who may need to build this next week:

Emma’s Cornbread Dressing

Cornbread:

1 c yellow cornmeal
1 c flour
4 T sugar
2 t baking powder
1 t salt
¾ c milk
¼ c vegetable oil
2 eggs

Mix dry ingredients well, then add eggs, milk, and oil.  Blend
until smooth.  Bake in 8-inch (or larger) square pan for 35-40 min at 400F,
until well browned on top.

1 large onion, diced
2 stalks celery, diced
1 medium green pepper (or other sweet peppers), diced
1/8 c chopped parsley (or 2 T dried parsley)

2 T dried chopped chives
(optional) ½ c cooked spicy turkey or pork sausage
(optional) ½ c finely chopped walnuts
1 t salt
½ t pepper
1½ T rubbed/ground (not chopped/whole)sage
1 T marjoram
1 T thyme
(other spices to taste   add about twice as much as seems right,
since the mixture absorbs a lot of the flavor)

Combine above ingredients and mix well.  Crumble cornbread into
½” or smaller chunks, but do not grind into powder.  Mix crumbled
cornbread thoroughly with vegetable mixture, but do not overwork.

Approx 1½ to 2½ c chicken or turkey broth (eg, from boiled neck)

Add broth to the mixture and mix gently until “right” —  until the
mixture clumps but isn’t soggy.

Use for stuffing or place in a pan and bake until browned (approx
½ hour).

For stuffing, heat dressing in microwave before stuffing.

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