Cornbread Dressing

Name: Cornbread Dressing
Ingredients: 2 pans 13 x 9 x 2 in. pans baked cornbread, finely crumbled (about 12 to 14 cups; Use Buttermilk Cornbread recipe); 2 tsp. salt; 3 tsp. pepper; 2 tsp. celery salt; 1/2 c. rubbed sage (one half of a .5 oz. jar); 3 c. coarsely chopped celery; 2 1/2 c. chopped onion; 6 eggs; 2 1/2 qts. chicken or turkey broth; 1 stick melted butter (optional)

10 ingredients

13 steps

Ingredients

2 pans 13 x 9 x 2 in. pans baked cornbread, finely crumbled (about 12 to 14 cups; Use Buttermilk Cornbread recipe)
2 tsp. salt
3 tsp. pepper
2 tsp. celery salt
1/2 c. rubbed sage (one half of a .5 oz. jar)
3 c. coarsely chopped celery
2 1/2 c. chopped onion
6 eggs
2 1/2 qts. chicken or turkey broth
1 stick melted butter (optional)

Directions

1

Use 15 in
2

x 11in baking dish (or two 10 x 12 dishes). Crumble cornbread into 5 quart mixing bowl.
3

Add salt, pepper and celery salt.
4

Add sage by rubbing together between palms of hands to separate.
5

Mix well.
6

Parboil celery and onion in a small amount of water until crisp tender.
7

(Celery and onion combined yield about 4 cups after par-boiling.)
8

Cool slightly;
9

thoroughly mix into cornbread mixture.
10

Divide mixture (6 to 7 cups each) evenly between two 5 quart mixing bowls.
11

Break eggs into 2 different small bowls (3 eggs in each bowl); slightly beat eggs and add to each mixing bowl.
12

Divide broth between bowls, mixing well.
13

Mixture may be loose.