This is the Dressing I have made on Thansgiving and christmas for 30 years now. My Daughter has made it for Work and Church Christmas Dinners, Everyone always wants the recipe, And it is Handed down to all family members, Through the years sometimes I 'm bored and have added ,toasted french bread cubes, chopped apples, ground pecans. But the family wants it as is.
1/2 or 1 tsp. sage ( i have used as much as 2 tabsp.)
TO ADD TO THE COOKED CRUMBLED CORNBREAD
cream of chicken soup ( don't dilute )
the day before if i have the time, i boil a chicken (2 or 3 lbs. ) in a large soup pot and make my own broth, adding to the water chopped large onion,2 carrots, 2 ribs celery, salt and pepper, this makes enough broth for dressing and giblet gravy too
I ALWAYS MAKE AND CRUMBLE MY CORNBREAD AND PUT IN A COVERED BOWL THE DAY BEFORE, AND SOMETIMES CUT MY ONIONS AND CELERY AND PUT IN THE FRIG. COVERED.
For the Corn Bread - pre-Heat oven to 350 - Put about 2 Tabsp. of cooking oil in a Large cast iron Skillet Set Aside - In a Large Bowl , stir the cornmeal, flour and all the spices , add the eggs and buttermilk, mixing very well ( this will be a pretty thick batter ) When Oven is pre-Heated put Pan in to heat oil, You want the pan really hot. pour Cornbread mixture into hot pan and cook for about 45 minutes, or untill light brown on top and springy when touched in the middle. take out of Oven and let cool in pan about 10 minutes , run a knife all around edges and invert on a plate to cool, when cool crumble up ( My daughter puts her bread in her food processer ) needs to be all bread crums when finished.
To make the Dressing - In a skillet over Medium High Heat, Melt the Butter and add the celery and onions, saute till softened, pour over the crumbled cornbread in the pan, in a bowl por in 2 cans of broth and 2 cans of soup, mix well and pour over cornbread, mix everything togeather and you want the bread to be very moist, but NOT runny, you may need to add more broth just be careful, a little at a time, it should hold togeather , you should be able to scoop it out with a spoon without it being dry and falling apart or soupy. Should fit in a buttered 9x13 pan- Bake at 350 for about 35 to 45 minutes or till a golden brown . Serve with Giblet Gravy to spoon over top if desired .