My mom made the best cornbread dressing. It was the family favorite. Unfortunately she did not measure her ingredients. However, I finally (after many years) have conquered the quest of replicating her recipe. Many dressings are not seasoned enough and have little flavor. This one has plenty of spices and even better the next day! Enjoy!
1Saute onions and celery in 2 tbs. of butter until tender. Combine in a large bowl the first eleven ingredients, including the remaining 3 tbs. of butter. Gradually, add the chicken or turkey broth until the mixture is well moistened; add more broth if needed. You do not want it too "dry".
2Pour into a greased 9" x 13" casserole dish. Bake at 350 degrees for approximately 1 to 1 1/2 hours, depending on your oven. Taste test for doneness (I love this part!) It should be moist but cooked through.
3Note: I make my cornbread ahead of time using my favorite recipe for cornbread. This saves time. You can also bake it while you are chopping the vegetables and mixing the other ingredients (which is included in the posted prep time).
4This year I cut this recipe in half for my huband and I were dining alone this year. I decided to leave out the Pepperridge Farm mix because I did not think it was necessary with the smaller portions. It was very good just using the cornbread and 3 slices of toast! I have updated this recipe as of 12/02/13 to omit the Pepperidge Farm stuffing mix.