Recipe by TXOLDHAM
Adapted from Brown's Guide to Georgia. This is our favorite dressing at Thanksgiving. Bake separately in a pan, then cut into squares to serve or spoon right from the pan. Time does not include making corn bread. I have used packaged cornbread stuffing but I think it is better with the homemade. Either works however. If you use preseasoned stuffing mix, you will need to cut back on the salt and adjust other seasonings to your taste.
Top Review by Rose is Rose
This was really yummy! I sauteed the vegetables in a bit of the butter. The only problem I had was that I salted my broth as well as the bread mixture. So, it was a little too salty. Next time, I will adjust for that. I used 4 cups of turkey broth and it filled a 3 quart gratin baking dish very nicely. Will be making again. Txoldham, thanks for the post!!
- 3 cups cornbread, crumbled
- 2 -2 1⁄2 cups dry bread, crumbled
- 5 cups turkey broth or 5 cups chicken stock
- 2 -3 eggs
- 1⁄2 cup butter, melted
- 1 onion, chopped fine
- 1⁄4 cup celery, finely chopped
- 1⁄2 tablespoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 tablespoon dried sage or 1⁄2 tablespoon poultry seasoning