Just in time for Thanksgiving, here is Mom’s recipe for cornbread dressing.
(1) 9×9 pan of crumbled cornbread [2 cups cornmeal (if not self-rising add 2 tsp baking powder and 1/2 tsp baking soda) , 2 eggs, 2 tbs oil, 1 1/4 cups buttermilk, salt to taste but I don’t add any salt to cornbread used for stuffing, bake at 400 for 20 min in oiled pan or black iron skillet]
(1/4) loaf white bread
(1) stick butter
(1) can cream of chicken soup
(1) cup milk
(3) cups chicken broth
(3/4) cup chopped green onion
(1/4) cup bell pepper
(1/2) tsp sweet basil
(1/2) tsp rubbed sage
Sweat green onion and bell pepper with butter until soft, let cool and combine with all other ingredients. Mix together until soupy
Pour in greased 9×13 dish and bake at 350 degrees until starts to brown on top.
Be sure to watch the cumulative amount of salt. I don’t add any seasoning to these ingredients because there is usually enough salt in the stock and there will be plenty of seasoning in the gravy made from the turkey drippings and deglazed pan. Mom always made her own chicken stock for this dish. Homemade stock is always better.