Ingredients

Instructions

  1. You will need a large roaster pan for this dressing.
  2. Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.
  3. Chop onion and celery finely, saute in one stick butter.I like to saute' my onions, but I add a small amount of water, enough to cover the onions and celery to finish cooking them.
  4. After cornbread has cooled crumble in pan. Add celery, onion and chopped eggs to the cornbread, along with any water that is left. Crumble a few slices of white bread, biscuits or I like to use about a half a loaf of day old French bread.
  5. Add sage, salt and pepper to cornbread. We use a lot of sage, so use what you need. Adjust salt and pepper to taste.
  6. All of this can be done the day before and then keep in the refrigerator until the turkey is cooked.
  7. We cook our turkey in a cooking bag. (This is where you can be as creative as you want with the turkey, JUST SAVE THE JUICES WHEN IT IS DONE.).
  8. Add chicken broth also, at least 1 and half or 2 of the broth, I use low sodium and then add as much of the turkey drippings as you need to make the mixture loose. I add a couple of raw eggs now. My mom never did.
  9. If the mixture is too dry and does not jiggle when you shake it add enough turkey juice from the pan or more broth.
  10. That is very important step my mom always emphasied, the dressing needs to be "loose" when you shake it. (my mom's words).
  11. At this time we taste it to see if we need more sage, pepper or salt, before we cook. .
  12. Cover with foil and bake at 350°F for 1 to 1-1/2 hours until it is brown on top. The last half hour uncover it so it will brown. We always have someone sample it to see if done.