Cornbread Dressing
1 pan of prepared cornbread
4 cups chicken stock
1 10 ¾ can of cream of celery soup
1 cup half and half
2 L eggs
1 onion finely chopped
1 green bell pepper finely chopped
2 stalks of celery finely chopped
2 T Igotchu roasted turkey chicken seasoning
2 tsp Igotchu onion garlic pepper seasoning
1 stick of butter
Preheat the oven to 350 degrees. Prepare a large casserole dish by lightly spreading with butter or Pam. Crumble Cornbread in a large bowl. Pour chicken stock, 1 can of cream celery soup, 1 cup half and half and 2 large beaten eggs in a medium bowl and mix all together. In a large skillet over medium heat melt 1 stick of butter and add chopped onion, chopped bell pepper and chopped celery. Saute vegetables and stir for 5 minutes. Add Igotchu roasted turkey and chicken seasoning and Igotchu onion garlic pepper to vegetables and mix well. Add vegetable mixture and broth mixture to the crumbled cornbread and mix well. Pour all in the prepared casserole dish. Bake in preheated oven for 1 to 1 ½ hours until golden brown
