Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           unsalted butter
   1      medium        onion -- chopped
   1      large         green bell pepper -- chopped
     1/4  cup           celery -- chopped
   4                    bacon slices -- diced
   1      teaspoon      rubbed sage or
   1      tablespoon    fresh chopped sage
   1      teaspoon      dried leaf thyme or
   1      tablespoon    fresh chopped thyme
   1      teaspoon      minced dried rosemary or
   1      tablespoon    fresh minced rosemary
   1      teaspoon      dried leaf oregano or
   1      tablespoon    fresh chopped oregano
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
     1/4  pound         smoked ham -- coarsely grnd or
     1/2  pound         shrimp
   4      cups          crumbled corn bread -- lightly
                        packed -- (4 oz.)
   6      cups          French bread cubes -- lightly
                        packed -- (6 oz.)
   2                    eggs -- slightly beaten
   1 1/4  cups          Louisiana brown poultry
                        stock or canned chicken
                        stock

Preparation:

Melt butter in a heavy 10-inch skillet over medium heat. Add onion, bell pepper, celery, bacon, seasonings and ham or shrimp. Sauté, stirring often, until vegetables are wilted and bacon is cooked, but not browned, about 10 minutes. Place corn bread and French bread cubes in a large bowl. Pour vegetable mixture over bread; toss to combine. Stir in eggs. Add enough stock or broth to make a moist dressing, stirring to break up corn bread and French bread. Makes about 1 pound or 8 cups. Double recipe for a turkey.