Dressing – Grandma

(To the best of Sandra’s ability)

Grandma’s cornbread:

425 degree oven

Heat 2-4 T. oil (vegetable or bacon grease) in cast iron skillet in oven

In bowl:

Lightly beat one egg with fork to break up well

Add 1 cup buttermilk and ¼ t. baking powder

Mis well

Add enough self-rising cornmeal to make a wet batter (about consistency of cake batter)

1 T flour (sometimes I add this as a lot of recipes call for it, other times Ii don’t. If I do, I mix it in with the cornmeal before adding to batter)

Pour the hot oil in and combine

Quickly sprinkle the hot skillet with a light dusting of cornmeal

Pour batter into hot skillet and bake at 425 approximately 30 minutes. I test doneness by pressing on center of pone. If it feels firm, it is done. If cornbread hasn’t browned to desired color at this point, turn on broiler and quickly brown.

Note—if making cornbread for eating rather than dressing, you can add a bit of sugar. Grandma always added a packet of sweet and low. DO NOT ADD SUGAR FOR THE CORNBREAD USED IN DRESSING.

Dressing :

2 recipes of Grandma’s cornbread

Dried hamburger buns, hot dog buns, sliced bread – whatever is in the house. Allow these to start drying out a couple of days ahead. Open up the buns to allow the inside to dry as well. Estimated amount is 5-6. This will vary according to liquid.

1 ½ cups chopped celery

1 ½ cups chopped onion

2 eggs, beaten with a fork to break up well

Chicken broth, have several cans or boxes on hand as this amount can vary. Can also add some turkey stock from the cooking of the turkey.

Salt and pepper to taste

Ground sage to taste (I buy sage new each year to insure the most potent taste)

Mix above ingredients until you get a loose consistency. Our family likes a really moist dressing, so there will be some liquid floating around in the uncooked mixture. Grandma always took a large serving out and set aside at this point as Daddy always liked to eat raw dressing. Taste test and make sure salt, pepper and sage proportions are right. Pour into a lightly buttered casserole dish and cook approximately 30-40 minutes at 350 until lightly browned on top and bubbling.