~ My Grandma's Cornbread Dressing~

I just have to share this recipe for my grandma's dressing (it is called dressing because it is cooked separate from the turkey.  I make mine just like hers, except that I omit the celery.  You can also saute the onions if you wish, but I like the flavor of the onions cooking in the dressing mixture.  Another secret is to finely crumble the cornbread.  It takes a while, but results in a more smooth, flavorful dressing.  

My Grandma's Cornbread Dressing

• 1 1/2 cups celery, large dice
• 1 cup onion, large dice
• 2 tablespoons parsley, chopped
• 1/2 tablespoon black pepper
• 1 1/2 tablespoons sage
• 9 cups cornbread, crumbled
• 8-9 cups of super hot chicken broth or turkey broth, I use homemade
• salt, to taste

1. Preheat oven to 350 degrees.
2. Mix all the ingredients except stock.
3. Pour hot stock over everything and mix well.
4. Pour into a large casserole or roasting pan.
5. I use a 12 x 14 x 6 pan.
6. Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour (until the middle isn't soupy).

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