This dish is the southern equivalent of Yankee "stuffing."   Some people do stuff the bird with it, but my family never did.  Another big debate: sage or no sage?  I opt for no sage, but you can go your own way.

Ingredients:

• 1 recipe Southern Cornbread
• 1 tablespoon margerine or butter
• 1 1/4 cup finely chopped onion
• 1 1/4 cup finely chopped celery
• 2 tablespoons water
• 1 1/2 teaspoon Mrs. Dash or all-purpose salt-free seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups soft white breadcrumbs
• About 3 cups low-sodium chicken broth
• 1/3 cup finely chopped fresh parsley
• One egg
• Vegetable cooking spray

Method

1. Crumble cornbread in large mixing bowl.  Spray 2-quart casserole dish with cooking spray.
2. Melt margerine or butter in skillet over medium heat.  Add onion, celery and water.  Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.  Remove from heat and stir in Mrs. Dash, salt, and pepper.
3. Combine cornbread, white breadcrumbs, parsley, egg and onion and celery mixture.  Pour broth over this to moisten mix -- may use anywhere from 2 1/2 to 3 1/2 cups depending on taste (I use about 3 cups).
4. Spoon mixture into prepared casserole dish.  Bake, uncovered, at 325 deg. F for 40 - 50 minutes.  Will be golden brown and a little dry on top when done.

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