- 2 medium onions, chopped
- 4 ribs of celery, chopped
- 1 stick of butter
- 8 cups grated cornbread crumbs (2 quarts)
- 4 cups grated biscuit crumbs
- 2 teaspoons poultry seasoning
- 2 teaspoons ground sage
- 1 teaspoon fresh ground black pepper
- 1 quart + 1 can (14oz) chicken broth
- salt to taste
Preheat your oven to 400 degrees. Butter two 8×8 pans or one 9x13x2.
In a large saute pan add the onions, celery and butter. Turn the heat to medium-high and saute until the onions have softened.
Then add the sage, poultry seasoning and black pepper. Saute for another minute or so.
Dump the buttery seasoned vegetable mixture into your large bowl full of cornbread and biscuit crumbs.
Toss together. Mmmmm, go ahead and take a whiff.
Now to moisten the mix. Add a good bit of the broth and mix. Then keep adding broth until the mixture resembles a thick muffin batter.
See? Muffin batter, banana bread batter or corn bread batter. Basically a thick mix but not overly soupy.
Pour into the buttered pans and bake for about an hour or until well browned on top.
Since I was making this in advance for Thanksgiving dinner I slightly underbaked these two pans so that when I reheated covered in foil they would be just right.
But that same day I baked up a little custard cup portion to just the right degree of crusty outside and soft middle. Mmmmm.
Of course cornbread dressing is nothing without a little cranberry sauce. At least in my book. My Thanksgiving plate. PW’s mashed potatoes, her cranberry sauce, my cornbread dressing, my caramelized onion green beans and finally the turkey and gravy from cracker barrel.
I HOPE YOU’LL ENJOY THE RECIPE !!
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