Cornbread Dressing

2-3 tbsp celery chopped
2-3 tbsp bellpepper chopped
1/4- 1/2 med onion
2 tbsp butter
2 cups stale bread or cornbread
1/4 cup milk or chicken bullion ( mixed liquid not granules)
1/2 tsp dried parsley
1/4 tsp thyme
1/4 tsp oregano
dash rosemary or sage
salt and pepper

Melt butter in heavy skillet over med heat. Sautee vegetables in butter til translucent. Crumble cornbread in a bowl, add vegetables and all else, mix and let sit a minute or two for the liquid to get absorbed by the cornbead. Put in a casserole dish, cover and bake 350 for 20 min. Serve with chicken and gravy or add the meat to the dressing and serve with gravy.


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