Justin Wilson'S Corn Bread Dressing



  1. 3 c. crumbled 2 day old cornbread
  2. 3 c. toast
  3. 2 c. chicken stock
  4. 1/4 c. vegetable oil
  5. 1/2 c. chopped parsley
  6. 1/2 c. chopped celery
  7. 1 c. onion
  8. 1/2 c. chopped green onions
  9. 1/2 tsp. crushed dried mint
  10. salt and pepper
  11. ground cayenne pepper to taste


  1. Preheat oven to 325°.
  2. Mix corn bread and toast in large bowl. Pour in stock.
  3. Set aside.
  4. Over medium heat in skillet, heat the oil and saute the parsley, celery, onions and green onions until the onions are clear, then pour into the bowl with the bread.
  5. Add the mint, salt and pepper and mix well.
  6. Pour into a 9 x 9-inch greased casserole dish or stuff a hen or turkey and bake 60 minutes or until bird is done.