Grandmama's Southern Cornbread Dressing

Y'all asked for it, so here it is!

This recipe is so near and dear to my heart. I remember traveling to the Delta in Mississippi for Thanksgiving and being greeted with so many hugs while the house was flooded with the smell of sage and turkey in the oven. Every rich, moist bite of this southern cornbread dressing takes me back to those precious moments. This year is the first year without my grandfather. I loved to call him every year when it was time to make the dressing for Thanksgiving and Christmas. "I'm making Grandmama's dressing!" I would tell him with immense pride. "oh, you are now, that sounds mighty fine" he would chuckle on the phone. Anyone who knew my grandfather knew his love of laughter. You always knew when Grandaddy Furniss was near because he filled every corner of a room with joy. And every person there felt loved. It was hard to prepare this dish this year. I miss him and my grandmother so much.

I hope this recipe makes it into your homes and plays a part in creating special memories with those you love.

Ingredients

batch crackling cornbread

leftover biscuits (my Grandma's angel biscuits work so well in this)

1⁄2 cn

cream of celery soup

1 cn

cream of chicken soup

2 c

Chicken Broth (I use low sodium)

Onion (finely diced)

boiled eggs (roughly chopped)

3 T

poultry seasoning

1 T

ground sage

salt & pepper to taste

1 T

Butter

1 T

Olive Oil

Instructions

1. Crumble the cornbread and biscuits by hand and place in a large mixing bowl. Set aside.

2. In a sautee pan, on medium heat add the butter and olive oil. Then add the onion and cook until almost transluscent.

3. To the pan with the onion add the cream of celery soup and cook until heated through stirring constantly. Set aside to cool.

4. Add the cooled onion & celery mixture and ALL REMAINING INGREDIENTS to the large mixing bowl that has the crumbled cornbread and biscuits in it. And dig your hands in to start combining everything together.

5. If you feel the mixture is too dry, add in a bit more broth or water (nobody likes dry dressing.... unless you're not from the south- then you do- and it's called stuffing hahaha just kidding you guys)

6. Add all ingredients to a 9x13 inch casserole dish.

7. (optional) add turkey drippings or small dollops of butter to the top of the dressing.

9. Bake at 350, covered with foil for 20 minutes, then remove the foil and cook until brown and bubbly (about 10-15 more minutes)

10. Enjoy your Southern Cornbread Dressing!