Corn Bread (either your scratch recipe or a box mix)
6 slices bread
6 slices bacon
1 cup chopped celery with leaves
1 cup chopped onion
2 beaten eggs
2 tablespoons snipped parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 cup chicken broth
Prepare corn bread; cool.
Coarsely crumble enough corn bread to make 3 cups.
Toast bread slices; cut into cubes. Set aside.
In a skillet cook bacon till crisp; crumble and set aside.
Cook celery and onion in the bacon drippings till tender, but not browned.
In a mixing bowl combine eggs, crumbled bacon, cooked celery and onion, snipped parsley, poultry seasoning, and salt. Add crumbled corn bread and toasted bread cubes; toss lightly till well mixed. Add enough of the chicken broth to moisten; toss gently to mix.
Bake, uncovered, in an ungreased 1 1/2 –quart casserole at 350 degrees F for about 30 minutes, or until golden brown.
Note: Cornbread dressing can be partially prepared a day ahead, as long as you refrigerate the ingredients separately -- breadcrumbs and crumbled cornbread in one container; sautéed onions and celery in another; and crisp crumbled bacon in yet another. Combine all ingredients with eggs, seasonings and broth the next day. Bake and serve immediately.