Warning - this is not a *quick-cook* dish - but you can make the day before.

3 Cups Yellow Corn Meal
2 Cups All purpose Flour
1/2 Cup Oil or melted shortening
4 Eggs, slightly beaten
2 Cups Milk
4-1/2 Teaspoons Baking Powder
1-1/2 to 2 Teaspoons salt
Fresh ground pepper to taste

Mix all together in large bowl.

2 Bunches Green onions
1 Yellow onion
1 Red onion
Several stalks of Celery
Fresh Parsley

Chop all seasonings well, add to cornbread mixture and stir well.

Now comes the hard work!
Heat oil in a dutch oven on top of the stove. You will probably have to cook half the above at a time. Brown and cook the mixture, turning constantly. It's a LOT of work. Cook it to the *brownness* you like. Place in a baking dish.

STOCK:
You can either used canned chicken broth, or boil turkey backs in seasoned water (I use Tony Chachere's Creole Seasoning).

Add stock slowly to the cornbread mixture in the baking dish for moisture and flavor.

Bake in oven @ 375 or 400 until hot and top is brown.

This recipe is a LOT of work, but is YUMMY!!!!! Once you get used to eating this cornbread dressing, you won't want to go back to a *quickie* recipe.