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Grandma’s Cornbread Dressing

Grandma’s Cornbread Dressing
By Dale Murphy on Sunday, October 13, 2013 at 9:57pm

1 9×13-inch pan of cornbread, crumbled
10 white or whole wheat bread heels (left out overnight)
poultry seasoning (see below)
rubbed sage (see below)
1/2 teaspoon freshly ground black pepper
3 large stalks celery, chopped
1 large onion, chopped (2-1/2 to 3 cups)
1 large green pepper, chopped
3/4 cup butter (1-1/2 sticks)
4 cups chicken stock
1 cup turkey pan drippings (from cooked turkey — you are
cooking a turkey, aren’t you?)
3 large eggs, slightly beaten

Preheat oven to 375 degrees F. Bake for 30 minutes.

Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it’s cooking). You will have
approximately 12 cups of crumbs, perhaps a little more.

In a large skillet, saute the celery, onion and green pepper in butter over medium heat until onion is transparent. Combine the saut?ed vegetables with the bread crumbs and mix well. Note: The
dressing up to this point can be prepared an hour or so in advance.

When you are ready to bake the dressing, add the beaten eggs, chicken stock and turkey pan drippings, and stir. (You may need a little more chicken stock — better if it’s too moist than too
dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.

After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly (my mother’s term was “rake through it”). Check the seasonings; that is, taste it. If
you don’t taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.

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