Corn Bread Dressing
6 cups of crumbled Corn Bread
3 cups of crumbled stale white bread
4 cups of chicken broth
1 1/2 cups of chopped celery
1 cup finely chopped sweet onion
1/2 stick of melted butter
3 tablespoons vegetable oil
2 tablespoons of rubbed sage
1 teaspoon of seasoned salt
1 teaspoon of black pepper
In a large bowl combine the breads and the broth. Mix well and let stand for 15 to 30 minutes.
Heat oven to 375
Add celery, onion, butter, oil, sage, salt, and pepper to mix. Stir lightly until all bread mixture is coated.
In a small bowl, beat eggs until foamy and fold into bread mixture.
Place in greased baking dish (I prefer Pyrex to metal) and bake for approximately one hour or until top is golden brown.
DATE: Since 1995 but always modified. This version is from Thanksgiving 2009.
SOURCE: Various including my mother’s (but hers had LOTS of eggs).
Comments: You can control the texture of the finished product with the amount of chicken broth. I like mine very moist instead of bread like so I likely use as many as 6 cups of broth and sometimes more. My mixture before going in the oven is a little runny. For thicker dressing, the mixture should support a standing spoon in the center of the bowl. (Which probably means only 4 cups of broth as per the recipe).