Name: Classic Southern Cornbread Dressing
Cuisine: International
Ingredients: 8 -12 cups homemade chicken broth (see 'zaar tutorial); 18 pieces homemade skillet cornbread (Skillet Cornbread ( 2 batches); 12 slices sandwich bread (white or wheat); 2 cups sliced celery; 5 -6 cups chopped onions; 1 bunch green onion, thinly-sliced (including some of the green stems); 1 green bell pepper, chopped (optional, but I include it); 8 tablespoons butter or 8 tablespoons margarine; 1/2 cup chopped Italian parsley; 8 large eggs, divided; kosher salt or sea salt, to taste; freshly-ground pepper, to taste; seasoning salt, to taste (optional); sage, to taste (optional)

Ingredients

8 -12 cups homemade chicken broth (see 'zaar tutorial)

18 pieces homemade skillet cornbread (Skillet Cornbread ( 2 batches)

12 slices sandwich bread (white or wheat)

2 cups sliced celery

5 -6 cups chopped onions

1 bunch green onion, thinly-sliced (including some of the green stems)

1 green bell pepper, chopped (optional, but I include it)

8 tablespoons butter or 8 tablespoons margarine

1/2 cup chopped Italian parsley

Method

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1.
THREE DAYS BEFORE SERVING (Monday before Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on the counter, loosely covered, overnight. (To emphasize again, do NOT use a cornbread mix since they all contain sugar, which will ruin this dish!) If you've made it in advance and frozen it, remove from freezer and allow to thaw overnight. Prepare two batches of homemade chicken broth; strain and refrigerate overnight. (If made in advance and frozen, move from freezer compartment to fridge to thaw.). Wrap 12 slices of sandwich bread loosely in paper towels and allow to sit on counter overnight. (You want the bread to be a little 'crusty' instead of squishy-soft. Exposing it to air overnight will give it that 'day-old' texture. If you forgot to buy the bread, don't panic. You can pick up a fresh loaf tomorrow and toast it lightly, achieving a similar end result. If using white bread, be sure it's regular rather than 'thin-sliced', as volume is important. If using wheat -- which I actually prefer, btw, even though it's a little heretical -- buy a very plain type rather than one with lots of seed thingies.). TWO DAYS BEFORE SERVING (Tues.), clean and chop vegetables. (The best advice I can offer you is to spend $19.95 on an 'alligator'. A very labor-intensive task can be finished in a matter of minutes.). Melt 1 stick (8 Tablespoons) of butter or margarine in a large, heavy skillet over medium-low heat; add celery, onion, green onion and bell pepper. Cook until very soft, stirring occasionally. (You don't want to let the veggies start to brown. On the other hand, this should not be just a quick saute. Let them cook about 15 minutes. It will smell great!). Crumble cornbread. (You definitely want 'crumbs' rather than 'chunks' -- but they should be very coarse crumbs rather than fine. I do it in 4 batches, tearing 1/2 of a cornbread round into pieces, putting it into the food processor and then pulsing off and on several times. If you don't have a processor, y

Classic Southern Cornbread Dressing

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