Cornbread Dressing

Thanksgiving tradition. My Mother made this every year but she never measured anything. So I've recreated it the best I can. The ingredients are simple but prep is important starting with making a good sweet cornbread and drying out slices of wheat and white bread.

dflynch @dflynch

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Ingredients

20 min

6-8 servings

14 ozfine crumbled sweet cornbread
3 ozdried bread white/wheat mixed (takes 4-5 pieces of each)
1/8 tspblack pepper
1 Tblspoultry seasoning
1/2 Tblsparsley flakes
1/2 Tblssage
1/2 Tblssalt
3eggs
1 1/2-3 cupsbroth
1medium onion sautéed
1 1/2 cupschopped celery sautéed

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Steps

20 min

1

Mix dry ingredients together. This can be done the day before to help spead up prep time.
2

When you're ready to cook, beat eggs, add to dry ingredients
3

Add broth to mixture. The amount of broth needed varies depending on how dry your bread was. The dryer the bread the more broth will be absorbed.
4

Add sautéed celery and onions
5

If you have turkey neck meat, chop it up and add it to the dressing
6

The mixture should be very moist. When you press it with a spoon there will be liquid around the spoon
7

I prefer to spread the mixture on a greased cookie sheet. A thin mixture gets you more crust. But you can make a thinker mixture if you want.
8

Bake at 375° for about 20 minutes. Dressing should still be a little moist, it will continue to dry out at it sits. To remoisten add warm broth.