This is the one we always had at Thanksgiving at my mother’s table. However, I’m pretty sure she did not have a written recipe.
I start with:
--One-half recipe of Oklahoma Farmhouse Cornbread (minus the yummy side crusts. Eat those with butter while still hot from the oven.) Since I make two kinds of cornbread dressings, I use the other half for Fiesta Cornbread Dressing and half for Sage Dressing.)
--Butter an 8x10x3-inch deep Casserole Dish.
--Crumble the cornbread, rather finely into the casserole dish. (Please, no big pieces like in some packaged dressings for which I saw a commercial this week of a Thanksgiving guest who had a fit that he did not get his preferred packaged dressing. I thought it was a sad commentary on society.)
--Add one medium onion, chopped.
--One cup chopped celery.
--One heaping teaspoon Rubbed Sage.
--1/4 teaspoon black pepper.
--2 tablespoons chopped fresh parsley, if you are feeling gourmet-ish.
--2 cups chicken broth. Start with that much. If it is not moist enough to be a thick “batter,” add more broth, a little at a time, until it has the consistency of a thick batter.
--At this point decide about salt: The cornbread has salt. Is your broth salted? Taste your mixture. Add 1/2 to 1 teaspoon salt OR omit.
--2 large eggs. Whisk. Add to dressing. Mix.
Bake at 375 degrees for 45-50 min. Top should be firm, beginning to brown.
Serve hot. With lots of Turkey Gravy! And ENJOY!
