Homemade cornbread dressing is a must-have for any celebration dinner in the south – and other parts of the country as well. Turkey and dressing go together. And one of the best things about dressing is that most of the ingredients are things you already have in your kitchen.
If you can plan ahead, save the heels from loaves of breads, leftover rolls and biscuits. If you make cornbread to go with soup or with other meals, make a little extra and put the leftovers in a plastic bag in the freezer – adding to it whenever you have leftover breads.
We all love the dressing we grew up eating. Both my mother and mother-in-law make delicious cornbread dressing – and they’re very similar. Here’s a recipe that will make melt-in-your-mouth dressing.
2 1/2 cups crumbled cornbread
1 cup dry bread crumbs (use stale rolls or loaf bread)
4 cups chicken stock
1/2 cup drippings (from cooking the turkey) or margarine
1 small onion, chopped fine
2 stalks celery, chopped fine
1 tsp. salt
1 tsp. ground sage
1/4 tsp. pepper
4 eggs, slightly beaten
Combine ingredients. Add a little more broth or water to make a thin mixture. Bake 30 minutes at 400 degrees or until it is set.