Charlotte's Southern Cornbread Dressing

Red Apple Guy's Note:

Straight out of NW Alabama, this is my wife's signature dish at hollidays. Mind you, I stole this from her, so I'm hoping and trusting the amounts are accurate.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

Cornbread (for two normal recipes)

• 946.36 ml cornbread mix (She uses White Lilly)
• 946.0 ml buttermilk
• 2 eggs

Dressing

• 2 large sweet onions, chopped (sweet onions like Vidalia)
• 1 celery heart, chopped
• 89.90 ml butter
• 29.58 ml ground sage (or to taste, we like sage a lot)
• 236.59 ml turkey stock (she uses pan drippings)
• 297.66 g can cream of chicken soup
• 170.09 g evaporated milk
• 354.88 ml chicken broth (or until moist)
• 3 hard-boiled eggs (or more to your liking)
• salt and pepper

Directions:

1. Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
2. Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
3. Fry the onions and celery in 3/4 stick of butter until tender.
4. Add to cornbread and mix well.
5. Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
6. Taste and adjust seasonings like salt and pepper and sage.
7. Mix well and wet the surface using extra broth and the back of a spoon to smooth.
8. Bake at 350 F until thick and browned on top. Dressing should be moist.
9. Serve with giblet gravy.

Reviews

[ChefEngland]

Best Cornbread dressing I've ever had!!! Will be eating this every year!