1/2tspPoultry Seasoningoptional - my family doesn' care for sage flavor
Melt butter in sauté pan and add the finely chopped onions, celery, bell pepper, let them simmer on low, stirring occasionally while you continue.
Chop parsley and green onions and set aside - keep the dark green tops of the green onion separate from the white parts.
Assemble and bake 2 pans of cornbread, cool, and crumble into a large bowl. (Put oven on 400 after removing cornbread if you plan to bake the dressing right away. See Notes)
Add parsley and bulbous white part of the green onion to the sauté pan
Add chicken stock to the cornbread in the bowl. (If you made stock ahead of time, you must re-heat it before adding)
Add all the seasoning (and taste for needed salt)
Add the vegetables to the cornbread mixture
Add green onion tops to the cornbread mixture
Mix eggs well and fold into cornbread mixture
Bake in a 400 degree oven to “set” which takes about 30 minutes. Then lower the oven to 350 and continue baking for another 30 minutes or so. Dressing is done when golden-colored and knife comes out clean. So, check it often!
After everything is mixed together, you can cover and let this rest in the refrigerator overnight, which really enhances all the flavors, you can freeze it for future use, or you can bake right away. You will need about three or four baking dishes, as this makes a LOT of dressing. I used shallow glass baking dishes. Corning Ware works okay, but the edges are more prone to over-browning. Feel free to cut the recipe in half for smaller families.NOTE: Can serve up to 12 people depending on serving size.