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Ingredients:
Skillet: 10 or 12 Inch Skillet
Butter (Salted): 2 1/2 Sticks @ room temperature
Eggs: 3 Large
Celery: 8 stalks (washed very well & dried w/ a paper-towel)
Onions: 3 Large
Bell Peppers (Green): 4 Large (3 Large for a large family size 8-10 people)
Chicken Stock: 6 lbs.
Bread Crumbs: 2 Cups
Evaporated Milk: 1 can
Whole Milk: 1 & 1/2 cups
Black Pepper: 2- Tablespoons (Season to taste)!
Sea Salt: 1-Tablespoon (Season to taste)!
Onion Powder: 4-5 Tablespoons
Parsley Flakes: 2-Tablespoons
Poultry Seasoning: 1 teaspoon
Maggie Pollo: 2-3 Tablespoons add to your chicken or stock for flavoring
Sage: 4-5 Tablespoons (3Tablespoons for a Large family size of 8-10 people)
Garlic Clove: 1
Ground Thyme: 1 Teaspoon
Cream of Chicken (Campbell's): 2- cans
Cream of Celery (Campbell's): 2 cans

Directions: *(To make Angela's Southern Cornbread Dressing, see my Homemade Cornbread- Demonstration" Video on my YouTube)*!
(Omit using Season All- Salt)! Only use the amount listed for Sea Salt or whatever kind of Salt you use.
*Set oven to 350 degrees to cook Angela's Southern Comfort Dishes & Seasonings "Southern Homemade Cornbread Dressing".
*Let's make sure that our Homemade Cornbread is crumbles up very, very well! Make sure there's NO chunks of Homemade Cornbread. Now, let's add our 6- lbs., of Chicken Stock to our cornbread. Continue to use our potato masher to make sure that our cornbread is mashed/crumbled well.
*Next, add our 1 & 1/2 sticks of salted butter & mash those as well into the cornbread mix.
*Now, lets prepare to rinse our 8 Celery-stalks, & be sure to dry them very well w/ a paper-towel.
*Ok, now let's cut up our green Bell Peppers, Onions & Celery. Next, add them to our food processor to be cut up very fine in our Food Processor! We're look for our vegetables to be cut up in fine. We're NOT looking for chunks of vegetables, we need small & finely chopped pieces of Vegetables!
*In a large 10 or 12 inch skillet turn our stove on to a low/medium setting to melt 1 stick of
salted butter. Once our skillet has reached it's desired temperature let's add our vegetables to Sauteed on for 20-mins until they're translucent.
*Ok, now when our vegetables are done sauteing let's proceed to add them to our cornbread mixture. Stir completely & be sure to get the bottom of our mixing pan to make sure everything is incorporated very well.
*Proceed to add our eggs & seasonings as outlined up-top for you*

**This makes a serving size 25-30 people** (For a family size of 8-10 people follow same instructions & see the amount of vegetables as outlined above)

Happy Cooking/Eating & Happy Thanksgiving to you & yours!

Love, Angela

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