- by Janis RuBane
- Mix in large bowl:
- 3 to 4 pans plain (not sweet) cornbread, roughly crumbled
- 1/4 to 1/2 oz rubbed sage (about 1/4 to 1/2 a bottle)
- 1 Tbs thyme
- 1 tsp black pepper
- 1/2 tsp kosher salt
- Sauté until soft, then add to cornbread mixture:
- 1 large onion, diced
- 1 bell pepper, diced
- 1 /12 cups celery, diced
- 8 oz butter (1 stick)
- Add to mixture:
- 1/2 the Drippings from roasted turkey or chicken
- Chicken broth as needed
- After tasting for seasoning, add:
- 2 eggs, slightly beaten
- Crumble cornbread into a large bowl, and add seasonings.
- Sauté the trinity (onion, celery, and bell pepper) in butter until soft but not brown.
- Add sautéd trinity and drippings from roasted turkey to the cornbread mixture and combine. The mixture should be wet enough to clump together and keep its shape, but not so wet that it’s mushy. If the mixture is not wet enough after adding turkey drippings, add chicken broth as needed. At this point, taste and adjust seasonings if needed.
- Once the seasoning is good, mix in the eggs, then bake in greased or oiled casserole pan in 375° oven until dark golden brown on top.
Use at least day-old, plain (not sweet) cornbread, somewhat stale. Mom used to put leftover cornbread in the freezer during the fall, and we’d just use that. If she baked it the day before, she’d leave it out overnight to dry out.
Mix up the cornbread mixture while the turkey is roasting; then it can bake while the turkey rests. Mom used about 1/2 the drippings for the turkey in the dressing, and the remaining drippings to make the gravy.
If not making along with a turkey or chicken, just use all chicken broth.