At Christmas and November Thanksgiving, we eat cornbread dressing. We don’t add meats or nuts to it; we do add celery and onion (and mashed boiled eggs), but no high falutin’ fancy chunks.
We are unabashedly Southern in our dressing. Cornbread has to be the base. When I was younger, my sister and I would crumble the cornbread for my mom’s dressing. We would have a modified food fight, a cornbread crumb fight.
Note: I’ve been known to eat a bowl of leftover dressing for breakfast.
Cornbread Dressing for a Crowd
3 packages white (not sweet) cornbread mix (plus the ingredients to make all three…mine took 2 cups of milk and 3 eggs)
5 eggs, boiled, peeled, and mashed
3 ribs celery, finely chopped
1 onion (yellow or white), finely chopped
3 (14-15 ounce) cans chicken broth (or 4 if prepping to bake another day)
salt and pepper to taste
Prepare cornbread according to package directions and bake in a 9×13 inch glass pan. Cool in pan. Crumble cornbread into a large bowl–but reserve pan for holding the completed dressing.
Microwave onion and celery for five minutes or until soft. Add onions, celery, and egg to cornbread crumbles. Stir. Pour in broth, one can at a time, stirring after each addition. Season to taste. Smooth mixture into a 9×13 pan. When ready to bake, bake in a 350 degree oven for one hour.