Cornbread Dressing

Of all the things Mom cooks, her cornbread dressing is by far my favorite.  It's one of the best things on earth.  Around September of every year, I start getting giddy thinking about having it at Thanksgiving, and there's nothing better than waking up on Thanksgiving and Christmas mornings to the smell of onions and celery sauteing in butter to start off the cooking process.  

The recipe provided below is basically an estimate and one that was very difficult to compile because everything is done to taste, without any measurements.  However, if you get close, you'll be close enough to know you're eating something special.

Ingredients:

1 pan homemade cornbread

3 stalks celery, diced

1 large onion, diced

2 tablespoons butter

1/2 package bread stuffing mix

1/2 package cornbread stuffing mix

3 cups chicken stock

3 teaspoons dried sage

salt and pepper to taste

Stuffing mix.  Be sure to buy one white bread and one cornbread.

Beginning the night before, prepare a pan of cornbread.  You can find Mom's recipe here.  Leave the cornbread out overnight to allow it to dry out.

Melt butter in large skillet.  Add celery and onion to the pan and saute until limp.

In a large mixing bowl, combine the homemade cornbread, packaged stuffing mix, sauteed onions and celery, spices and chicken stock.  You'll want the mixture to be moist, but not soupy.  

Place mixture in a greased 13"x9" baking sheet.  Cook for 45 minutes to an hour, or until brown and crispy on top.