Traditional Cornbread Stuffing or Dressing

Note from Cheri: Corn was such an integral part of the first Thanksgiving. Corn was the American staff of life, as wheat was to Europe and rice to Asia, historically being used to make all kinds of dishes. Here's an unobstrusive way to add corn, in the form of cornbread, to your Thanksgiving meal.

1/2 tsp. thyme 1/2 tsp. sage 3/4 C celery, finely chopped 1/2 C onion, finely chopped 1/4 C parsley, chopped 4 C cornbread crumbs 1/4 C butter 1/2 tsp. salt 1.2 tsp. pepper

Serves 6-8 Cook celery, onion, and parsley in butter for about 4-5 minutes or until tender. Add thyme and sage. Mix lightly with other ingredients. To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing. Bake remaining dressing in a dish as outlined below. To bake dressing in pan: Preheat oven to 350°F. Butter a 15 x 10 inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.