Dressing was my least favorite part of the traditional Thanksgiving meal until I sampled my mother-in-law Carol’s deliciously light cornbread dressing. Most dressings are overly heavy, but Carol’s combination of crumbled cornbread and cubed white bread perfectly seasoned with sautéed onion and celery and loads of chopped fresh parsley is just right.

Chicken broth holds the dressing together, and no eggs are used in the mixture. The seasonings are simple, just salt, pepper and poultry seasoning, but the end result is a dressing my family asks for year-round. It’s delicious stuffed into the holiday bird, and just as wonderful baked in a casserole on its own.

• 1 1/2cups chopped onion (about 1 large onion)
• 1 1/2 cups chopped celery (about 3 to 4 ribs of celery)
• 1/2 cup (1 stick) butter
• 1 cup chopped fresh parsley
• 1 9-inch pan cornbread
• 6 slices good-quality white bread, cubed*
• 1 cup chicken broth
• Poultry seasoning, to taste
• Salt and pepper, to taste

Preheat oven to 350 degrees F. Sauté onion and celery in butter until tender, about 5 minutes. Stir in parsley and set aside. Crumble cornbread into large chunks in a large bowl. Add bread cubes and sautéed vegetables with butter. Season with poultry seasoning, salt and pepper, and moisten with the chicken broth. Spread in a buttered baking dish and bake for 30 minutes.

Makes 6 to 8 servings.

 *Pepperidge Farms white bread was used for testing purposes.