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Nana's dressing recipe
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| -1 9x13-inch pan of cornbread, crumbled -10 white or whole wheat slices of bread (left out overnight) | |
| 2 teaspoon or so | poultry seasoning |
| 1-2 teaspoons | dried sage |
| 1/2 teaspoon | freshly ground black pepper |
| 3-4 | hard boiled eggs, chopped |
| -3 large stalks | celery, chopped |
| 1 large | onion, chopped, (2-1/2 to 3 cups) |
| 1/2 cup | butter, (1 stick) |
| 4 cups | chicken stock |
| 3 large | eggs, slightly beaten |
Pre Heat oven to 375.
Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it).
In a large skillet, sauté the celery and onion in butter over medium heat until onion is transparent. Combine the sautéed vegetables with the bread crumbs and cornbread and mix well..
When you are ready to bake the dressing, add the beaten eggs, chicken stock and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1 teaspoon rubbed sage, black pepper, and mix thoroughly.
Check the seasonings; that is, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way. Now add your hard boiled eggs once the dressing taste is to your liking. Remember you can always add but never take away.
Bake for 45-60 minutes or until top is golden brown and/or dressing becomes firm and holds together.
Nana always told me that this dressing is more to taste than anything. It is wonderful and is very easy to do. If you have any questions, just let me know
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