Cornmeal Dressing

1 cup Quaker corn meal (yellow)
2 cups cold water or chicken stock
1/3 cup butter
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion (I prefer red)
1 tsp salt
1/4 tsp pepper
1 1/2 tsp poultry seasoning
5 cups toasted bread crumbs
2 eggs beaten

After toasting my bread, I run it through the blender and put it in a large measuring cup. Then I start with my peppers and chop all of my veggies in the blender. I then add the seasonings and egg to the blender. When the mush is done, I put it all in a large mixing bowl. This make the texture consistent throughout. My family will not eat "chunks" of veggies. When blended, they don't notice them and love it! All of the flavors are equally distributed throughout the dish. I like to use an 8" square pan.

Combine cornmeal and water/chicken stock in sauce pan. Add butter and cook until mixture thickens, stirring constantly. Combine hot mush with remaining ingredients. Stuff lightly into neck of turkey or chicken. Roast according to standard roasting directions. Dressing may be baked in a covered casserole in slow oven (325) 50 to 60 minutes. Uncover for the last five minutes to brown the top.

Serving Size: Makes 16 2" servings