Basic Southern Cornbread Dressing
There are probably as many variations of cornbread dressing as there are
Southern cooks, but this very basic recipe is a very good starting point.
1 recipe of your favorite cornbread
4 slices white bread
1 large onion, diced
1 cup diced celery
3 tablespoons butter
2 eggs, lightly beaten
1 cup turkey stock or chicken broth (approximate)
Salt and pepper to taste
Crumble the cornbread coarsely into a jellyroll pan. Add diced or torn pieces of white bread. Let the bread stand, covered loosely overnight. In skillet sautÚ onion and celery in 3 tablespoons butter until vegetables are softened but not browned. In a large bowl combine the bread mixture, onion mixture, eggs and turkey stock (or chicken broth). Add salt and pepper and combine well. Transfer the dressing to a buttered baking dish and bake it, covered, 15 minutes at 350║F. Spoon about 1/3 cup pan juices from cooking poultry over dressing and bake, uncovered, 10 minutes more. Repeat. Serve and enjoy!
NOTE: Some folks prefer a little variety. 1 cup of chopped lightly toasted pecans would be a welcome addition for many. One of the best cooks I know insists on adding finely chopped bell pepper. Many southern cooks add chopped hard-boiled eggs. I like to use scallions and an herb or two, such as parsley, sage and thyme