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Cornbread Dressing

List of Ingredients





2 cups self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper



Recipe



Combine cornmeal, 2 eggs, buttermilk, and melted bacon drippings, stirring well.
Place a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from
oven; spoon batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned. Cool; crumbly
cornbread into a large bowl.
Saute celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled
cornbread, stirring well. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan. Bake at 350 for 25 to 30 minutes.
Yield 8 servings.

HINT One ( 10 3/4 ounce ) can of chicken broth and 1 cup of water may be substituted for homemade chicken
broth. ( It's best from your turkey though )