This is a "dressing" recipe my mother used to make all the time for Thanksgiving (and sometimes on X-Mas). I'm currently in the process of re-constructing it from my mothers notes, which aren't exactly "accurate", since she made it from memory all the time. Hope you like it.

Ingredients

• 3 Boxes of Jiffy Cornbread Muffin Mix
• 3 Red (or Green) Bell Peppers
• 1 Small can of mushrooms
• 1 Medium Yellow Onion
• 4 Celery Stalks
• 4 Slices of White (or Whole Wheat) Bread, Toasted
• 3 Cans of Chicken Broth
• 1 Cup Milk
• 1/4 lb. of Butter, Melted
• Salt to taste
• Pepper to taste

Directions

Prepare Jiffy Cornbread Muffin Mix as per box. 3 boxes can go into one 9.5" x 11" pan for 20-25 minutes @ 400°F . Cool for 30-60 min after it's done. Preheat oven to 375°F In a food processor, combine the bell peppers, mushrooms, yellow onion & celery stalks. Process until fine. Empty into mixing bowl. Crumble the toast and the cooled cornbread into the vegetable mixture. Stir to combine. Add in 2 cans of chicken broth, milk, butter and stir to combine. Stir in enough of the 3rd can of chicken broth to get the right consistency (puddingish). Add salt & pepper to taste. Pour into oblong 13"x9"x2" pan. Bake for 40-60 minutes @ 375°F.