Mrs. "G's" Cornbread Dressing

You have searched long and wide for this, and now your quest is at an end. Here is the best dressing recipe there is, period and Amen, if you don't believe me my Daddy will beat up your Daddy. A family birthright is presented here for the first time. My copy is hand written on a 3x5 index card that has a few stains but is still readable and is safely taped to the back of our spice cabinet. In all my years there hasn't been a Thanksgiving without several pans of this, and I do mean several. When our clan gathers we approach twenty in number and every plate has dressing (we don't even call it "cornbread" dressing, what's the point, there is no other dressing). Quick cooking lesson, dressing is very different from stuffing. Smothered with gravy this is a meal all by itself. And there can be no doubt it is always better the second day.

This formulation is my mother's and if it seems similar to others you have seen; it's not, if you think so, I suggest you leave now and avoid starting something you can't finish. My momma has been preparing meals for her family and for a time the well fed residents at a very nice retirement facility. She is a retired registered dietitian so her word is law regarding food, her word is law on other things, but I digress. You are here for the recipe.

• 2 Cups chopped celery
• ½ Cup chopped onion or more (according to taste, onion type)
• 1 ½ Sticks oleo 12 oz. (that's vegetable margarine for you young folks)
• ½ Cup Homemade chicken stock
• 6 Cups Souther style cornbread* crumbs (cast iron skillet, no sugar, buttermilk, etc.)
• 2 Cups white bread crumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon poultry seasoning
• 1Tablespoon + 2 teaspoons rubbed sage (careful a little too much is disaster)
• 3 large eggs
• 3 Cups chicken stock

PREPARATION:

1. Simmer the oleo, celery, onion and ½ cup of stock for 5 minutes.

2. Remove from heat and at this point you may put this through the blender if you don’t like veggies this size.

3. Mix all the ingredients add more stock and spices adjusting for taste.

4. Pour into a 13x9 baking pan and bake in a 350 degree oven for 45 minutes to and hour.

5. After 15 minutes remove and stir with a serving fork to loosen and redistribute, return to oven for last 30 minutes. This is called "raking" and it makes for a lighter dressing.

6. If edges are browning too fast cover with aluminum foil

7. Makes 21 ½ cup servings.

CORNBREAD:
Recipe to follow. Maybe.