Fussy Thanksgiving dressing
So dressing is something I have not been pleased with in my Thanksgiving menu for several years. I knew it could be made much better and this year I think I found the winning recipe. It is an adjustment from a recipe I found in Southern Living. One thing about cooking is that you have to always be on the lookout for ways to improve and things to try. I love buying new cookbooks, magazines, watching cooking shows, and talking to friends as ways to do that. This dressing is perfectly seasoned, moist yet crunchy on top, and overall the best one I've had. At the end of the day, it's the dressing and pie that people really remember I think. This dressing was a team effort with Daddy and Avery working on the breads and me cooking the broth mixture.
Ingredients:
2 packages Martha White cornbread mix2 Hamburger buns toasted
4 pieces of thick white bread toasted
1 can of Pillsbury biscuit
1/2 cup unsalted butter
2 small chopped onions
2 cups chopped celery (about 8 stalks)
4 cups chicken broth
1 can cream of chicken soup
1 can cream of celery soup
2 teaspoons poultry seasoning
2 teaspoons ground sage
2 eggs
Preparation:
Mix and bake cornbread and biscuits based on package instructions. Let cool.
Toast bread and buns.
Crumble cornbread and tear 6 of the biscuits and all of the bread and buns into a large bowl or two bowls if you don't have a really big bowl.
Add butter to a large pot and melt.
Add celery and onions to butter and saute for about 10 minutes until soft.
Add stock, seasonings, and soups and mix well. Bring to a boil and then reduce heat.
Spoon wet mixture over the bred mixture a spoonful at a time until bread is thoroughly moistened. You may not use all of the broth mixture.
Let sit for 20 minutes to see if you need more of the broth.
Add the 2 eggs and gently mix well.
Spoon into a 9x13 baking dish and bake for about 45 minutes until top is slightly toasted.
