Cornbread:

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Martha White, White Lily or Pearl Milling self-rising white cornbread mix

1 egg slightly beaten

⅔ cup milk

8-in cast iron skillet (REQUIRED)

¼ cup Cooking oil (Canola, olive, grapeseed, etc.) -

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Instructions

1. Heat your oven to 425°F (or 400°F depending on the specific mix; check your package label for the most accurate temperature). Pour half of cooking oil into the cast iron skillet and place it in the oven for 7 to 8 minutes to get hot. A hot pan helps create a crispy crust.

2. In a small mixing bowl, combine the cornbread mix, milk, and the beaten egg. Stir until smooth. The batter should be pourable.

3. Carefully remove the hot pan from the oven and pour the batter into it. Bake for 15 to 20 minutes (or 17 to 22 minutes for some yellow mixes) or until the cornbread is golden brown. 

Dressing:

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3 cups crumbled cornbread

1 small Onion diced

½ cup chopped celery

2 Tbsp butter

2 cups Turkey broth

Cream of celery or chicken

1 or 2 large eggs, beaten

1 Tbsp dried sage, or to taste

½ tsp dried thyme

½ tsp poultry seasoning

Salt and ground black pepper to taste

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Prep ahead of time

1. Cook cornbread ahead of time (a couple of days) so that it can dry out.

2. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Go no higher than medium heat so that you don't risk burning or overly browning the veggies before they reach tenderness. And toss in the heartier herbs (thyme and sage) for the last few minutes so they can start releasing their fragrance and flavor and to take the raw edge off before combining with everything else.

Cook day of

1. Gather all ingredients.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.

3. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

4. Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

5. Serve and enjoy!

Prepare ahead of time

1. You can cook cornbread dressing ahead of time and freeze it, either before or after baking. To freeze, assemble the dressing but do not bake it, or bake it, let it cool completely, then freeze. Before freezing, allow it to cool, wrap it tightly, and thaw it in the refrigerator before reheating. 

Notes from Elizabeth

1. Poultry seasoning to taste, salt and pepper, and a pinch of dried sage to represent Dee Dee as she always put too much sage I hers.

2. You will want to sauté onions and celery ahead of time and do your cornbread, very basic recipe, before hand…like this weekend so it can dry out a bit. We make our own turkey broth to thin it out and mom would put cream of celery or chicken in hers. I’m used to making the huge batch, so it’s going to be a bit of a guessing game and eyeballing since I am not making dressing for 20. The mixture will need to be very wet, but not quite soupy. And it cooks longer than you would think the get it crispy on the outside but mount on the inside.

[:br]