Can you believe Thanksgiving is only a few days away? The days just seem to keep rushing by no matter what is going on in our lives. Over the years we've experimented with new dishes at Thanksgiving. But, one thing remains constant - Roasted Turkey and Cornbread Dressing. So, I thought I'd share Mom's Cornbread Dressing with you. Happy cooking!
8 to 10 cups of cornbread, crumbled
2 to 4 cups of white bread, slightly stale and broken into small pieces
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
2 tablespoons rubbed sage (use less if ground sage)
2 to 4 cups broth (ideally a mixture of chicken broth and turkey broth)
2 sticks butter (1 cup)
2 beaten eggs
In a large saucepan, combine chicken broth, turkey neck (or use chicken thighs), enough water to cover, and butter. Bring to a boil and simmer for one hour. In a large bowl, crumble cornbread and bread together. Add celery, onion, and seasonings. Mix well. Remove turkey/chicken from the broth and set aside. Add broth a cup or two at a time until you reach the desired consistency, mixing well after each addition. Keep in mind the dressing will 'set' as it cooks. Taste and add more seasoning as desired. Then add eggs and stir well. Pour into 9x13 Pyrex dish and bake at 375 degrees for 45 minutes to 1 hour or until golden brown on top. This recipe actually makes a little more than will fit into a 9x13 pan, so you can also bake a smaller dish along side the bigger one. I like to take the chicken cooked for the broth, remove the skin and bones, and add it to the leftover dressing. Then bake it in a casserole dish along side your cornbread dressing. This will make a great leftover casserole that can quickly be re-heated the next day.