corn bread dressing -

• one stick (1/2 c) butter or margarine
• about 1/2 c. celery, chopped very fine
• 1 small onion, minced very fine
• 1/2-1 green pepper (we don't like it so much so i only use a half)
• garlic if you are a garlic fan, but not too much
• all spice, sage, thyme, other spices to suit
• 2 hard boiled eggs, chopped fine
• 1 pan sweet corn bread (I use “jiffy” mix)
• 5-6 pieces of bread, stale or toasted is better, but i've been known to get lazy and use it right out of the bag
• 1 can chicken broth

ok, saute the onion, green pepper and celery in the butter until done. if you want garlic, now is the time to add it and saute the mix a little longer. garlic will burn quickly, so don't add it until the other is almost done. while this is cooling, break up the bread into 1/2" chunks (or smaller) mix well with boiled egg and dry spices. i use a large mixing bowl for this. then pour the onion, pepper, celery mix over the bread mix and mix well again. press into a well greased 8x8 pan. pour chicken broth over the top and bake at 350 until crispy on top and not "mushy" inside.