Cornbread Dressing

 

(From the Kitchen of Highland Lakes MOM, Amy Higginbotham)

 

Ingredients:

Cornbread, I use Jiffy Cornbread made with 1/2 cup creamed corn

7 slices oven-dried white bread or whatever bread is lying around

1/2 ritz crackers

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

7 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

1 teaspoon sage (optional)

1 tablespoon poultry seasoning (optional)

5 eggs, beaten

 

Directions:

Preheat oven to 350 degrees F.

 

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. I make bread crumbs in food processor but just break apart the cornbread.

 

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.