To get just the right texture we love for Thanksgiving dressing — neither too heavy nor too soggy — we start with a batch of day-old, crumbled-up cornbread made with our famous stone-ground cornmeal, mix in chunks of softer white bread, and moisten it with beaten eggs and plenty of broth. To this we add some of our favorite flavors of fall: the essential celery and onion, sausage, apple, and savory herbs.



The nice thing is that it can be made a day ahead and refrigerated. Then, when the turkey is out of the oven, and resting before being carved, you can pop the dressing in the oven. Vegetarians coming? Omit the sausage and use vegetable broth.  This mixture is enough to stuff into an 18- to 20-pound bird. Follow the directions that come with the turkey for stuffing and roasting.

Ingredients :

2 c chopped celery
2 large onions, chopped
1 stick margarine
5 c crumbled buttermilk cornbread (dry)
5 c dry bread crumbs
3 c turkey or chicken broth
1 stick butter
4 large eggs beaten
1 1/2 tsp poultry seasoning
3 tsp sage or to taste
1 tsp salt or to taste
1 tsp pepper or to taste

Directions :

1. Preheat oven to 325 degrees

2. In a large baking pan sprayed with Pam combine celery and onion mixture, melted butter, beaten eggs with cornbread, bread crumbs, chicken/turkey broth, poultry seasoning, sage, salt and pepper. The dressing should be pretty soupy to start, so that it doesn’t get too dry while cooking. You may need to add more broth.

3. Bake, covered, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.

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