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.