Sylvia's Cornbread Dressing Mix

Donna Orgeron LeBlanc

1 bag Aunt Jemima Cornbread mix made with no sugar

2 onions, chopped

8 stalks celery, chopped

1 stick of butter

half a bag of Pepperidge Farm stuffing mix

2 cups toasted pecans, chopped

black pepper, salt and a heavy sprinkle of poultry seasoning

2 eggs

1 can Campbell's cream of chicken soup

half (or maybe a little less) a box of low sodium chicken broth

Mix and bake cornbread mix according to package directions in a black iron skillet.

Saute onions and celery in butter until tender.

Crumble up the cornbread in a big bowl, and add about half a bag of stuffing mix.

Dump in the onions and celery and the pecans.

Sprinkle with black pepper, salt and a heavy sprinkle of poultry seasoning.

Stir it all up and taste your seasonings.

Put in eggs, cream of chicken soup and about half (or less) chicken broth. Stir it all together.

Your mixture should be very damp, but not loose and runny. This is the part that's hard to describe. If it seems like it needs more broth, just add it in.

Pour into a dish sprayed with Pam and bake at 350 degrees until brown and crispy on the top.

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