Nathan's Cornbread Dressing

Directions

1. 1
   We have a BIG family so this recipe makes a BIG portion.
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   Thankfully the ingredients can be halved if you don't require as much.
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   This recipe is just the right size for a whole steam table size pan.
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   Most of this can and even should be prepared a day or two beforehand.
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   The sauteed vegetables and the cornbread do well this way.
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   For the cornbread: Preheat the oven to 425.
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   Heat the oil in a cast iron skillet while you mix the other ingredients in a large bowl.
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   Then CAREFULLY pour the hot oil into the mix and stir until well mixed.
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   Pour the mixture back into the skillet and cook until the top is golden brown.
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    (About 25 to 30 minutes.)
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    For the dressing: Preheat oven to 375F (190C).
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    Crumble the cornbread into the pan.
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    This is where you MUST PAY ATTENTION!
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    You can use any kind of broth you like.
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    I have used store bought broths as well as broth from the cooked turkey.
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    I haven't used beef broth but since it's for poultry I figured best not to.
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    The KEY is to use the right amount of it.
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    Use only enough broth to make the cornbread crumbles very...slightly...soupy.
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    Then add the sauteed vegetables.
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    Mix thoroughly.
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    Add boiled eggs, salt and pepper to taste.
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    It's important to do all this before adding the sage.
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    And FINALLY the secret to well seasoned dressing.
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    You CAN'T use exactly the same amount of sage every time.
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    It depends on how old it is.
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    The older it is the weaker the taste.
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    That's why I recommend using ground sage.
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    You can control the portion better and it mixes faster.
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    Mix some in the dressing and let it sit for a few minutes then taste it.
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    It won't get stronger tasting during cooking so when it's right cold, it will be right cooked!