Corn Bread Dressing - cooking recipe

Ingredients

1 1/2 c. chopped celery
1 1/2 (8 oz.) cans water chestnuts, sliced
9 c. whole grain corn bread
2 tsp. or less salt
1/2 tsp. each: rosemary, thyme and sage
1/2 c. chopped onion or green onions
1 1/2 sticks butter
4 1/2 c. cubed whole wheat bread (about 6 to 7 slices)
1/8 tsp. pepper
1 1/2 c. chicken broth
2 eggs

Preparation

Cook celery and onions in butter until tender.
Mix bread in a large bowl and toss with salt, pepper and herbs.
Add cooked vegetables, eggs and water chestnuts.
Moisten with chicken broth, using enough to make dressing, which is neither dry or soggy.
If any dressing will be cooked separately, make moister and bake along with the turkey the last hour of cooking.
Makes about 12 cups or enough to stuff a 10 to 12 pound turkey and bake some on the side.