Crumble cornbread fine and combine with rice. Add chili powder and salt to taste. Saute' onions and celery in a stick of butter or margarine, adding parsley as it cooks a little.
Mix all the ingredients together, then return to the skillet and brown slightly in the remaining butter or margarine, stirring dressing as it cooks. If the dressing becomes too dry as it browns, add a small amount of water. This dressing can be used separately or used as a stuffing for turkey or other fowl.
By Robin from Washington, IA
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