This is the way my family has made it forever.
2- skillets of cornbread
1- Large onion chopped (or more)
6- cups (approximately) Turkey broth (from cooked bird) or canned chicken broth
3-4 Tsp Salt ...NOTE! Use salt sparingly if using canned broth
1- Tbsp Sage or to taste
1-½ Tsp Celery salt or to taste
2 or 3- Tsp fresh ground black pepper or to taste
Make the cornbread.
2 cups Martha White corn meal mix
1 large egg
approx 1-1/3 cups buttermilk
1/4 cup vegetable oil or bacon drippings
Preheat oven to 450. Place oil in skillet and preheat 10-minutes. Mix egg and buttermilk, pour into corn meal and mix lightly. Remove skillet from oven and add half the grease to the mixture. Mix well, pour into skillet and bake for 20-minutes. If not making dressing right away, wrap tightly in plastic wrap. I usually make my cornbread the night before to save time.
Make the dressing
In a large pan, crumble cornbread. Add onion, sage, celery salt, pepper and salt (see note above). Blend ingredients well. Add three cups of broth and blend in well with hands. Continue adding broth, one cup or so at a time and blending until the mixture is loose but not too thin.
Taste and add additional ingredients as you like. Onion is the secret to this recipe and one may not be enough!
Preheat oven to 350 degrees.
Pour mixture into baking pan and bake about 25- minutes.
Don’t forget giblet gravy!
2- skillets of cornbread
1- Large onion chopped (or more)
6- cups (approximately) Turkey broth (from cooked bird) or canned chicken broth
3-4 Tsp Salt ...NOTE! Use salt sparingly if using canned broth
1- Tbsp Sage or to taste
1-½ Tsp Celery salt or to taste
2 or 3- Tsp fresh ground black pepper or to taste
Make the cornbread.
2 cups Martha White corn meal mix
1 large egg
approx 1-1/3 cups buttermilk
1/4 cup vegetable oil or bacon drippings
Preheat oven to 450. Place oil in skillet and preheat 10-minutes. Mix egg and buttermilk, pour into corn meal and mix lightly. Remove skillet from oven and add half the grease to the mixture. Mix well, pour into skillet and bake for 20-minutes. If not making dressing right away, wrap tightly in plastic wrap. I usually make my cornbread the night before to save time.
Make the dressing
In a large pan, crumble cornbread. Add onion, sage, celery salt, pepper and salt (see note above). Blend ingredients well. Add three cups of broth and blend in well with hands. Continue adding broth, one cup or so at a time and blending until the mixture is loose but not too thin.
Taste and add additional ingredients as you like. Onion is the secret to this recipe and one may not be enough!
Preheat oven to 350 degrees.
Pour mixture into baking pan and bake about 25- minutes.
Don’t forget giblet gravy!
