First. Make a large pan of cornbread.
I can’t give you my cornbread recipe, or I’d have to….
make you cook for me; and… clean house, wash dishes, do laundry, wash windows, feed the horses… I could go on, and on…
Back to the Dressing….
Cut up a medium-sized onion and two large stalks of celery with leaves.
Add oil to a pan, saute veggies on high for 4 to 5 minutes
- 1 – large pan of cornbread
- 1 – medium onion, chopped
- 2 – large stalks of celery with leaves, chopped
- 2 tsp. Sage
- 2 tsp. Poultry Seasoning
- 3 – 14.5 oz Chicken Broth
- Salt & Pepper to taste
- Paprika, optional
Bake your cornbread. I used a Cast Iron #8 which is 10-5/8″ pan.
When your cornbread is cool; crumble in a large bowl.
Add sautéed onions and celery.
Add sage and poultry seasoning. Salt and Pepper. Stir with a large spoon.
Add in your chicken broth. Stir well.
Pour into a large, greased/buttered baking dish. Sprinkle with Paprika
Cook on 350 degrees for 30 minutes.
I made this on Thanksgiving Eve. In the morning, it will be heated in the oven and browned on top.