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1
Preheat oven to 350.
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2
Saute the onions and celery in the bacon drippings, until soft but not browned.
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3
Let cool slightly.
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4
Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
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5
Add the cooked celery and onions and toss to mix well.
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6
Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
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7
(Everytime is going to be different.) This is a personal taste decision.
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8
I like my dressing moist so I add broth until I have a very wet mixture.
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9
Any type pan will work for baking.
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10
I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
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11
Bake for 30 min, uncovered, or until golden on top.
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12
This is enough to stuff an 8 to 10 lb turkey, if you so desired.
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13
**NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
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14
ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
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15
(Just a tip my grandma told me that works.).
