Down here we make our cornbread dressing. interval.
You've come up with a recipe that's a compromise between a traditional cornbread dressing and the traditional stuffing everyone loves by adding the traditional, boxed stuffing mix to your cornbread. It's amazing!
We always adding sliced boiled eggs to our dressing (though I didn't when I took this photo since I have a bunch of Canadians at house & didn't want to scare them).
You can add boiled eggs, crumbled sage sausage, oysters, sauteed green peppers or whatever your family likes.
* Ingredients :
° 2 cups chopped onion
° 2 cups chopped celery
° 1/2 cup butter
° 4 cups finely crumbled toasted bread
° 4 cups of finely crumbled cornbread
° 1 tablespoon salt
° 2 teaspoons freshly ground black pepper
° 1 tablespoon dried sage
° 2 teaspoons poultry seasoning
° turkey broth
° 4 large eggs, scrambled
* Directions :
Melt the butter in a skillet. Add onions and celery and fry until softened.
Mix toast & cornbread in a bowl and mixing .
Add the onion and celery as well as the cooking liquid, salt, pepper, sage, and poultry seasoning and mix well.
Using an onion whisk, add enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the sauce into a large, oiled skillet or plate.
Bake in a 400 F oven until the sauce is nicely set, about 30-40 minutes.
Enjoy !
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