This is an old family recipe that I have altered just a little with some advice from Paula Deen. You can use my cornbread recipe Julie's Cornbread or make your own, but make sure it's not sweet cornbread. And if you use store-bought broth, you might need to eliminate the salt from the dressing. (Mom always cooked the giblets and turkey neck in the turkey broth on the stove, then discarded the giblets and chopped up the neck to include in the dressing, but you don't have too :) )
- DAY BEFORE OR EARLY IN THE DAY.
- Make cornbread.
- Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
- Dice celery and onion and keep refrigerated.
- 2 1/2 HOURS BEFORE SERVING.
- Crumble cornbread by hand into the bowl with the bread.
- Add the eggs, sage, salt and pepper.
- Add 2 cups of turkey broth.
- Add the cream.
- Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
- Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
- If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
- 1 1/4 HOUR BEFORE SERVING.
- Place dressing in the oven.
- Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
- Serve and enjoy!