Tuesday, October 28, 2008

The first recipe in the Easy Thanksgiving Series

Cornbread Dressing

1 large skillet of cornbread
3 or 4 biscuits
1 cup celery, finely chopped
1 onion, finely chopped
Sage - Lots!!
Chicken broth (or turkey broth from the turkey)

Crumble the cornbread into fine crumbs. Pinch apart the biscuits (or put in a food processor) into small pieces. Add celery and onions and toss together. Sprinkle sage all over, a little at a time. Pour turkey/chicken broth over mixture a little at a time and mix well, folding all the ingredients together. Keep adding sage to your taste and enough broth to make a moist (but not to liquidy) mixture. You can eat it just like this or you can bake it for about 25 minutes on 350 degrees.

Makes about 10-12 servings or one 9x13 casserole dish.

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