I need a real good recipe for homemade cornbread dressing!?

This makes a very large pan of dressing. Cut in half if necessary. Enjoy!

Joy's Cornbread Dressing

I large skillet of cornbread, crumbled, recipe follows

2 cup long grain rice, cooked

1 large onion, chopped

2 bunch green onions, chopped

1 bunch of celery, chopped

2 large bell pepper, chopped

dark meat from turkey

1 stick melted butter

4 eggs, beaten

salt and pepper(red & black) to taste

turkey broth

Preheat oven to 375*. Combine all ingredients (except broth)in

a large baking pan. Mix well. Add broth until good and moist.

Bake until golden brown.

Cornbread

3 cups Self Rising cornmeal

1 cup Self Rising flour

1 1/2 cup milk

1/2 tsp salt

Mix together and pour into a greased iron skillet,

place in center of oven, bake at 425* until top is brown

Here you go. This is excellent. And the best part is, you cook it in a crockpot so you're oven is free for other Thxg. goodies. Enjoy! CROCK POT CORNBREAD DRESSING 2 boxes Jiffy cornbread mix (or favorite kind; Martha White, etc.) 12 crackers (I use Saltines) 4-5 ribs of celery – chopped 1 large onion – chopped 1 -2 rounded TB of poultry seasoning ( I use 2) 2 – 14 oz. cans of chicken broth S & P to taste Cook cornbread according to package directions. Let cool then crumble into a large bowl. Crumble crackers very thoroughly and add to cornbread. Sauté onion and celery in oil or butter (can use a little of both, which is good), until fairly tender then add to cornbread mixture. Season w/ poultry seasoning, and salt and pepper to taste. Use a very small amount of salt if you’re not using a low-sodium chicken broth – about ½ a ts. Add chicken broth (you want enough so that mixture is extremely moist, not runny, but close to it.) Mix all together well, then pour into a well-greased crock pot. Cook on LOW for 5 hours, or until set. **It will be fine if you don’t serve it right away, but you may want to turn your crock pot to WARM.

one skillet (8-inch) of cornbread crumbled (let sit uncovered overnight to dry out)

6-8 stale biscuits or rolls or "light" bread, torn into small pieces

1-2 stalks celery, minced

1 med onion, minced

1 stick butter

poultry seasoning, salt, and pepper to taste

1 can cream of chicken soup

2 cans chicken stock (better if you have the equivalent in drippings from baking the bird)

2 beaten eggs

Saute' onion and celery in butter until tender. Mix soup stock and eggs well. Combine breads. Add butter mixture and then stock mixture. You want it to be very moist to avoid winding up with dry dressing. Put into 9 x 13 dish. Bake at 350 about 30-40 minutes until brown on top.