Herbed Southern Cornbread Dressing
2 cups chopped celery
2 cups chopped onion
1/2 cup chopped green or red bell pepper
2 tablespoons dried sage, crushed
1 tablespoon poultry seasoning
1 teaspoon dried thyme, crushed
1/4 cup butter or margarine, melted (butter is better!)
12 cups crumbled cornbread (double the Albers recipe)
1 8-ounce package herb-seasoned stuffing mix
1 cup cooked, finely chopped giblets
2 1/2 to 3 quarts chicken or turkey broth
Salt and peppers to taste
In large saucepan or Dutch oven, cook and stir celery, onion. green pepper with sage, poultry seasoning and thyme in melted butter until tender, about 10 to 15 minutes.
Combine crumbled cornbread and stuffing mix in large mixing bowl. Stir in vegetable mixture, giblets and chicken broth until mixed well. (Additional broth may be needed.) Season the cornbread mixture with salt and pepper. Pour dressing in large baking pan. Bake at 400 degrees until dressing is lightly brown and set, about 30 to 40 minutes.
Yields about 18 servings