Classic Cornbread Dressing

Ingredients

• 0.5 cup butter melted
• 1 cup celery diced
• 2 cups chicken broth 
• 10 servings cornbread 
• 2 large eggs lightly beaten
• 0.5 cup parsley fresh chopped
• 3 tablespoons sage fresh chopped
• 1 cup onion diced
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 
• 5 large spinach leaves chopped
• 0.5 cup walnuts toasted chopped
• 7 slices bread white crumbled toasted cut into 1/2

Equipment

• bowl
• frying pan
• oven

Directions

1. Cook celery and onion in butter in a large skillet over medium heat until tender, stirring occasionally.
2. Add kale, and cook, stirring constantly, 3 minutes or until kale wilts.
3. Remove from heat.
4. Coarsely crumble Cornbread into a large bowl.
5. Add kale mixture; stir well.
6. 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.)
7. Spoon dressing into a greased 13" x 9" x 2" pan.
8. Bake, uncovered, at 325 for 1 hour or until top begins to brown.