Classic Cornbread Dressing

Ingredients

• 1 cup diced celery
• 1 cup diced onion
• 1/2 cup butter or margarine, melted
• 5 large kale leaves or spinach leaves, chopped
• Cornbread
• 7 slices white bread, toasted and coarsely crumbled or cut into 1/2
• 1/2 cup chopped walnuts, toasted
• 1/2 cup chopped fresh parsley
• 3 tablespoons chopped fresh sage
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, lightly beaten
• 2 to 3 cups chicken broth

Preparation

1. Cook celery and onion in butter in a large skillet over medium heat until tender, stirring occasionally. Add kale, and cook, stirring constantly, 3 minutes or until kale wilts. Remove from heat.
2. Coarsely crumble Cornbread into a large bowl. Add kale mixture; stir well. Add toasted breadcrumbs and next 6 ingredients. Stir in enough broth to moisten dry ingredients as desired. (For moist dressing, add the entire 3 cups broth.)
3. Spoon dressing into a greased 13" x 9" x 2" pan. Bake, uncovered, at 325° for 1 hour or until top begins to brown.