SOUTHERN CORNBREAD DRESSING

SOUTHERN CORNBREAD DRESSING

Note: This dressing is a mixture of white bread and cornbread combined, and is delicious used either in or out of the turkey. If using in the turkey use only a portion and the rest in a baking pan. A very moist dressing, it is great for the holidays, or anytime. Use your preference of sweet or regular cornbread, (I used Jiffy Corn Muffin Mix) and toasted bread, or your choice of herbed bread cubes. Also, I have been told that putting the uncooked dressing in the refrigerator for an hour or overnight enhances the flavor. Either way, I'm sure you will love it.

1 (1-pound) loaf white bread, toasted and crumbled

or 1 (16-ounce) bag herbed bread cubes

3 cups prepared cornbread, crumbled

1 ½ sticks butter

2 ½ cups celery, diced

2 cups onions, diced

1 ½ teaspoons poultry seasoning

1 teaspoon sage, more for your taste

1 teaspoon salt

¼ teaspoon ground black pepper

Butter for greasing baking pan

Turkey drippings from turkey, if available

or additional chicken stock

1. Preheat oven to 350-degrees. Toast bread in oven or toaster and cool until hard. Crumble the bread into very small pieces and place in large bowl. Prepare cornbread; set aside until cooled. Crumble cornbread completely and add to bread cubes; set aside.

2. In large skillet, add butter and sauté onion and celery until translucent, about 5 to 6 minutes. Add poultry seasoning, sage, salt and pepper and stir in well; add to bread cube mixture.

3. In medium bowl, add the beaten eggs, and chicken stock, mixing well. Add liquid to the dressing and toss together until vegetable mixture and liquid are thoroughly combined. Taste dressing and add any additional seasonings if desired.

4. Butter a 13-inch by 9-inch baking pan and spoon in dressing. Cover with foil and bake for 45 minutes. Uncover and baste with about ½ cup turkey drippings or chicken stock and continue to bake another 8 to 10 minutes for a golden crust on top. Serves 12.