Granny's Cornbread Dressing

By shelle

Ingredients

• To be pre ready, I do this the night before because I bake my dressing 1 hour before we eat. I have my corn bread cooked and my onions and celery pre chopped and in the refri. In zip locked bags.
• 8 cups crumbled corn bread (Jiffy mix and I add 1 tsp sugar to the mix) Always have extra corn bread on hand.
• 3 slices of toasted white bread crumbled. Some time I have a can of bread crumbs in case I need a little more bread. We like more corn bread and we only use the white bread or bread crumbs to hold the mixture together.
• 8 cups of chicken stock (heat it till it’s warm) Always have extra stock on hand.
• 1 1/2 cup chopped onions
• 1 cup chopped celery
• 1/3 cup hot fat ( I use sticks of melted butter to make this 1/3 cup of fat. Butter nothing else)
• 3 eggs well beaten
• 2 tsp salt
• 2 tsp pepper
• 1/2 tsp garlic salt
• 1 tsp poultry seasoning
• 1/2 tsp sage.

Preparation

Step 1

Put crumbled breads and warm stock into a large pan. Stir this and it will be the consistency of a little loose corn bread before it is baked. I always have a little extra corn bread and stock set aside in case this mixture is too thick or too thin.

I a large skillet add the butter or fat and cook the celery and onion in the fat until it is wilted. Not brown just barley wilted.

Add this to the breads and stock. Do not drain, just pour it all in over the stock and bread. Butter is good.

Add all your seasonings to the dressing mixture and taste at this time to see if you might want a little more poultry seasoning and pepper. I don’t use a lot more of the sage because some people (Paw Paw) do not like a lot of sage.

If it taste ok, I then add the well beaten eggs. I never taste the dressing after I have added the raw eggs.

I have a large baking dish that I have sprayed and I pour in the dressing and bake 350 for about 1 hour and I make sure it is set in the middle. The baking dish I use is shallow and I think you have it but I will look because it is a glass dish. Some time I make more than other times and I have two pans, a big one and a smaller pan. You don’t want the dressing to be too thick. Light brown on top but not overcooked.

Dressing is fun and different each time.