Cornbread Dressing

Cornbread dressing is a family tradition for our Thanksgiving and Christmas dinners. I can remember helping both my mom and dad make it on Christmas morning. These days, I make it the day before and let it sit in the refrigerator overnight. It tastes just as good and saves time when you have other dishes to prepare for a big meal! It goes great with turkey, ham or chicken. I'm ready to eat!

4 8-inch skillets of yellow cornbread (I use Martha White)   

1/2 c butter                         

2 c onion, chopped                         

2 c celery, chopped

5 c chicken broth

Salt & pepper to taste 

Rubbed sage to taste

4 large eggs, beaten    

Prepare cornbread according to package instructions. You can use any cornbread recipe you like but I like to make four small skillets because there's lots of crusty edge to flavor the dressing. Allow the cornbread to cool, crumble it up and set aside. Sauté onions and celery in butter until tender. Combine sautéed vegetables, cornbread crumbles, broth and seasonings in a large bowl. For sage and pepper, adjust to your taste (I usually start with one teaspoon of salt, two teaspoons of pepper and three tablespoons of sage). Add the eggs in after you've achieved the flavor you want. Pour into greased 9x13 pan (it will be soupy, don't worry it will firm up) and bake 350 degrees for 30-35 minutes. I like to turn on the broiler at the end to brown the top. Serves 8-10. Enjoy!