in the south we call it dressing

for thanksgiving this year i had the honor of using my aunt bobbie-gene’s timeless cornbread dressing (aka. stuffing) recipe.

word for word from my mama:

2 Cakes of Corn Bread (iron-skilled size)
1 pound of whole sausage (optional)  (***i left it out***)
Dozen Eggs
2 cups celery diced
2 cups onions diced
1 to 2 sticks melted butter (***i used just one***)
Chicken Broth (boil chicken backs for 20 minutes. add about 10 buillon cubes to the water that it’s boiled in.  Take out the backs and throw them away.  If the backs were real fatty then only 1 stick of butter.  If the backs were real lean then over 1 stick of butter.) (***i just used water and boulion cubes***)
½ tsp salt
1 tsp pepper
MY special ingredient: a cup/cup and a half of chopped almonds

Crumble the corn bread.  Crumble in the whole sausage (it is raw).  Add all of the eggs, celery, onions, butter, and pour on the Broth.  Mix good.  Probably going to need to do this with your hands.  Keep adding water until it is about as thick as broccoli cheese soup.

(Can freeze at this point and save for use on a later date.)

Bake at 350 to 375 for about an hour to hour and a half.  There will be no liquid in the middle when it is done.  (**I baked mine in a stoneware baking dish and it cooked perfectly!**)

Can freeze left over cooked dressing.  Just put it in a container and add water when you start to cook.


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Keep me away from the wisdom which does not cry, the philosophy which does not laugh and the greatness which does not bow before children.
-Kahlil Gibran

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