2 - packets Martha White Yellow Corn Bread Mix,
prepared & baked according to package directions
or use your favorite cornbread recipe.
1 - cup chopped celery
1 - cup chopped onion
2 or 3 - 14 oz cans chicken broth
1 - 10.5 oz can cream of chicken soup
3 - eggs, beaten
2 - 3 biscuits, crumbled
1 - granny smith apple (chopped)
1 - 2 tsp sage
1 - 2 tsp poultry seasoning
1 - stick margarine
1 -boiled egg (chopped), optional
A day before making the dressing prepare and bake the cornbread, let cool and cut into cubes. Cut up the biscuit as well. Place on a larger baking sheet and let the cornbread & biscuits sit out to dry a bit on the counter (about 24 hours). Add the cornbread and 1 - 2 biscuits in a large bowl and set aside. Sauté’ the chopped apple, onions and celery in one stick of margarine until they are translucent and shiny. By now the margarine will have cooked down.
Add the vegetable mixture to the cornbread. Add one can of cream of chicken soup, the beaten eggs and begin adding the chicken broth start with one can and go from there. Usually it takes no more than 2 cans. If adding a boiled egg to your dressing chops and adds that at this point. Add all your spices and mix everything really well. The mixture should be the consistency of cornbread batter, don't break up the cornbread to much you want some cornbread & biscuit chunks. Pour into a greased 9 x 13 inch baking dish.
Bake uncovered at 400 degrees for about 45- 1 hour until the dressing is cooked through and no longer jiggles. Insert a knife and it should come out clean. Make sure not to overcook the dressing or it will be dry. The dressing should be brown around the edges and very light golden brown on top.
use your browser's print function to print this recipe