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Cornbread DressingSome may call this stuffing, but traditionally we call this "dressing" in Johnston County with more that 70% of the south....wish we knew why!   Most articles note that we don't stuff the turkey any more, but bake the dressing and serve it along side the bird.

Ingredients

8 inch round pan of cornbread or six standard size muffins/crumbled
7 slices oven-dried white bread, cubed or crumbled
1 sleeve Saltine crackers - crumbled
1/2 but butter (one stick) melted
2 cups chopped celery
1 large sweet onion, chopped
7-8 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried sage (optional)
1 tablespoon poultry seasoning
5 large eggs beaten

Tip:  Breads, crackers, cornbread can be made the day before and placed in storage bag.  Even dressing can be prepared the day before and wrapped well for cooking the day of Thanksgiving.

Preheat oven to 350 degree.

Butter a large 9 x 13 baking dish.  In a large skillet, melt butter and saute celery and onion until softened, about 5-10 minutes.  In a large mixing bowl, place breads, and pour celery and onions on top.  Add broth and combine well.  Stir in salt, pepper, sage and poultry seasoning.  Add beaten eggs and combine well.  At this point some judgement is needed, if too stiff and dry, add more chicken broth.

Pour into prepared baking dish and bake 45 minutes to one hour, until lightly browned.

 

 

 

 

 

 

 

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