Mom's Dressing

From FLAVORED WITH LOVE, Mom's Dressing:

2 batches cornbread prepared according to the instructions on the mix (Mom uses Martha White buttermilk mix; we use Jiffy®.)
½ - ⅔ large loaf white sandwich bread
6 large onions
1 bunch of celery less 2 stalks
½ bunch parsley
1½ teaspoons thyme
1 teaspoon sage
2 teaspoons poultry seasoning
Salt to taste
5 large eggs
Hot water or chicken broth (depending on the use of the dressing.)
Cooking oil

In a huge pan crumble the cornbread; tear the white bread into small pieces.

Sauté the celery and onions in oil but do not allow them to brown. Cut the long stems off the parsley and tear the parsley into small pieces. Stir the vegetables and the seasonings into the breadcrumbs. With vigorous stirring, add the eggs. Continuing to stir, add enough hot water to make a moist dressing. (Alternate directions: if the dressing is to be served as a side dish instead of stuffing, moisten it with chicken broth.)

Cook the dressing in a scant amount of oil in a large electric skillet until it is warm. Adjust the seasonings according to your mood.

Store the dressing in the refrigerator until it is time to stuff the turkey. (If the dressing is to be served as a side dish at a later time, bake it until it is light golden brown on top. Store it in the freezer.)

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