Old Fashioned Cornbread Dressing

This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews.

• Ready In: 2 hrs
• Serves: 12

Ingredients

• 6  cups  cornbread (broken)
• 4  cups  biscuits (broken)
• 2  cups onions (chopped)
• 2  green onions (chopped, including green)
• 1  cup celery (chopped)
• 4  eggs (well beaten)
• 2  teaspoons salt
• 1  teaspoon pepper
• 1  teaspoon poultry seasoning
• 1  teaspoon sage (or to taste, I like a lot more)
• 8  cups  stock (from giblets, or milk or water)

Directions

1. Note:.
2. If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
3. I buy canned bisquits and bake them.
4. The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
5. In a very large bowl soak cornbread and biscuits in stock.
6. Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
7. Add vegetables to cornbread mixture.
8. Add eggs and seasonings to cornbread mixture.
9. Mix well.
10. Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.