Down here we make our dressing with cornbread. Period. But since my mama’s not a native Southerner, she does things a tiny bit differently… and everyone LOVES it!
This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
I think everyone thinks their mom’s cooking is the best, and I’m no different, especially when it comes to cornbread dressing. This is the “southern style” dress we all love for Christmas and Thanksgiving. Although Mama used to make her own unsweetened cornbread from scratch, she now uses packaged unsweetened cornbread mix to save time.
You can add boiled eggs, crumbled sage sausage, oysters, sautéed green peppers or just about anything your family likes.
Ingredients :
2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth
4 large eggs, beaten
Directions :
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
