Cornbread Dressing
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INGREDIENTS 3 cups crumbled 2-day-old cornbread 3 cups crumbled stale bread or toast 2 cups chicken stock 1/4 cup vegetable oil 1/2 cup chopped fresh parsley 1/2 cup chopped celery 1 cup chopped onion 1/2 cup chopped green onions 1/2 teaspoon crushed dried mint Salt, to taste Cayenne pepper, to taste Preheat the oven to 325 degrees. Mix the crumbled cornbread and bread together in a large mixing bowl, pour in the stock, and set aside. Over medium-high heat in a medium-sized skillet, heat the oil and sauté the parsley, celery, onions, and green onions until the onions are clear; then pour into the bowl with the bread. Add the mint, salt, and pepper, and mix well. Pour into a 9 x 9-inch greased casserole dish, or stuff a hen or turkey, and bake for 60 minutes or until the bird is done. Makes about 10 cups NOTE - You can add 1 cup chopped oysters, 1 pound thinly sliced smoked sausage, or both, and mix well.