my grandmother's cornbread dressing

How To Make my grandmother's cornbread dressing

• 1

  Preheat oven to 400 degee.
• 2

  Make cornbread. I use my Mom's recipe, you can make it the day before. Take half of cake and crumble into a large bowl. You can freeze the other half for another making later.
• 3

  Simmer celery and onion in chicken/turkey broth until tender.
• 4

  Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
• 5

  When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
• 6

  Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
• 7

  Now add chicken/turkey stock until dressing is a very thick but not dry consistancy. You want it wet enough not to dry out when you cook it.
• 8

  Add Sage (this is personal, we love sage at our house) I would start out without at least 1 tbs., then you can taste it and decide how much more to add. You can safely taste this mixture because everything in it is cooked.
• 9

  If you like moist dressing you will want to add more broth and not cook until dry. Dot with butter/margerine and cook until heated through or until it is set. You can cook until it can be cut into squares or less and it can be spooned out.
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