---------- Recipe via Meal-Master (tm) v8.02
  Categories: Holiday, Stuffing, Poultry
       Yield: 8 servings
            Vegetable spray
       1 tb Margarine
   1 1/4 c  Onion, chopped
   1 1/4 c  Celery, chopped
       2 tb Water
   1 1/4 ts Poultry Seasoning
       1 ts Rubbed Sage
     1/4 ts Salt
       3 c  White Bread (1/2 inch cubes)
            -about 6-11 slices
   2 1/2 c  Chicken Broth
     1/3 c  Parsley,finely chopped fresh
       1    Egg
 --------------------SOUTHERN CORNBREAD--------------------
       1 c  Flour
     1/4 c  Yellow Cornmeal
       2 ts Baking Powder
       2 ts Sugar
     1/8 ts Salt
       1 c  Skim Milk
       2 tb Vegetable Oil
       1    Egg, beaten
   Some people call it dressing, and some call it
   stuffing, but everyone calls it delicious. And it is
   apart of every Thanksgiving table I can remember! How
   about you? However you try and say it it’s good! It
   means a family traditions gathering around the kitchen
   with the family while you make the stuffing to go
   inside of the turkey out out side of the turkey. Oh
   the smells of the kitchen will bring you all home for
   sure.. Stuffing is as American as Apple Pie, and
   baseball. Weather you call it Dressing or stuffing it
   is a savory well seasoned mixture of bread on bread.
   If your from the deep South you most likely use corn
   bread, and if your from the Cajiun country yu might
   like oysters, and french bread and articoke hearts.
   However you fix it, or how ever you serve it. It’s
   family traditions that matter. It’s the memories that
   will last a life time to share with our friends and
   families now.. Here’s a  Southern Cornbread Stuffing
   that one of my favorites.
   TO MAKE THE CORN BREAD: Combine first 5 ingred. in a
   large bowl stir well. Combine milk,oil and egg add to
   flour mixture.. Stirring just until dry ingred. are
   moistened Spoon batter into a 8 inch square baking
   pan. coated with cooking spray (Pam) Bake at 425 for
   20 min. or until center comes out clean. Makes 8
   servings. When corn bread is done cool on wire rack
   and crumble corn bread and set aside until ready to
   mix with the move ingred.
   Melt margarine in large skillet over medium heat add
   onion, celery and water and cover. Reduce heat to
   medium low and cook 15 minutes or until tender. Remove
   from heat stir in poultry seasoning, sage, salt and
   white bread. Combine crumbled corn bread, onion and
   bread mixture, chicken broth, parsley and egg in a
   bowl and stir well. Spoon mixture into a 2-qt
   casserole coated with Pam (vegetable non-stick spray)
   Bake uncovered at 325 for 35 min.
   Makes about 8 servings.