Southern Cornbread Dressing

There are lots of different versions of cornbread dressing.  This is the one I love to make with Turkey Dinner.

Cornbread Dressing
1 pone cornbread, cut into 1" cubes
8 slices white bread, toasted, buttered and cut into 1" cubes
2 Tablespoons dried parsley flakes or 1/4 cup fresh parsley, chopped
1 Tablespoon vegetable oil
1 Tablespoon butter
1 cup celery, finely diced
1 cup onion, finely diced
1 Tablespoon rubbed sage
1 teaspoon dried thyme
1 Tablespoon dried savory
1 teaspoon salt
1/2 teaspoon black pepper
4-5 cups chicken broth
3 eggs, slightly beaten

Put cornbread cubes, bread cubes and parsley in large mixing bowl; set aside.  In large skillet, heat oil and butter over medium heat, add celery and onions, saute until very tender about 10-15 minutes.  Add sage, thyme, savory, salt and pepper.  Put everything into a food processor and process until very finely chopped.  Pour processed mixture into bread bowl and toss well.  Pour in 4 cups of chicken broth until all is soaked in, stir well.  Add additional cup of chicken broth if needed.  Taste for seasoning and adjust if necessary.  Now add the eggs and mix well.  Pour into a greased 9x13 casserole dish and bake at 350 degrees F for 1 hour.  Check internal temperature for 160 degrees F to make sure egg is cooked.  Do not overbake, it will dry out.  IF you do overbake, pour extra chicken broth over the dressing and keep warm. 

Yummy!