Corn Bread Dressing

This is my version of cornbread dressing. I am posting it for my memory and also because several of you have asked so nicely for it!! I have taken a few recipes and combined them.  You should see the recipe Gary's grandmother scratched onto a recipe card years ago.  It is old and food stained!

This is what I use.

3 packages of Jiffy cornbread mix, prepared as directions read, then crumbled in a bowl.
1/2 loaf of bread
6 cups of turkey broth, or canned chicken broth
5 eggs
sage
salt and pepper
1 onion chopped
3 stalks of celery, chopped
1/2 stick of butter

A couple of days before Thanksgiving I start to bake batches of cornbread.  After it cools I crumble it into a large air tight Tupperware. I just let it sit for a day until I get all 3 batches baked. I then crumble leftover pieces of bread.  A few weeks before Thanksgiving I save heals of loaves of bread or left over rolls or whatever.  I throw them in the freezer and thaw them and crumble into the cornbread.

So, I now have this crumbled bread and to it I add the broth and then I add the eggs.  I stir really well and then I add the onion and celery.  I wash my hands really well and mix it with my hands.  A spoon just doesn't mix it up well enough.  I usually just shake the sage, salt and pepper spice containers over the mixture.  I should measure it, but I don't.  Then I cut chunks of butter and just randomly throw them into the mixture, stir it up and pour it into a super large roasting pan.

Bake for 45 minutes on 350 degrees.
If it is too soupy, bake longer...we like the edges all brown and almost crunchy.

I really should make dressing more than once a year.  It is so good!

And this picture is terrible.  I took it with my phone.

I can't believe I didn't take more pics of the Turkey day meal I cooked. :(

I was too hungry...I just ate, fast!  ha!