As the holiday season approaches, it’s time to post the Dressing Recipe that I grew up with. Mom always makes this one with Turkey. Maybe I’m biased because it’s Mom’s, but I do believe it’s one of the best traditional Dressing recipes that you will find with a really great flavor.
I’m back home in Flint, Tx this week for an early Thanksgiving dinner and I took some photo’s while Mom was making up big batch.
Ingredients (1 batch usually fills one large pan, increase the volume as needed)
- 1 pone cornbread
- 4 slices light bread
- Broth (can be turkey, chicken or vegetable)
- 1 onion chopped
- celery chopped
- sage
- poultry seasoning
- 3 eggs
Directions
- Break up the cornbread and bread slices
- Mix in the chopped onion and celery. If want some additional flavor, you can caramelize the onion and celery before putting them in.
- Add in 1 part hot water for every 2 to 3 parts of broth. The consistency should be a little thicker than cake batter.
- Season to taste with the sage and poultry seasoning.
- Once you have seasonings at the right balance, then add the eggs as a last step.
- Pour the mixture into you backing dish
- Cook for about 1.5 hours at 350 Degrees F. About halfway through cooking it helps to slightly stir up the top of the dressing. This will make it cook a little faster, dryer and with more of a crust on the top.
