Mommaw's Dressing
This makes a 9×13-inch pan. Mommaw said, “You can always add white bread if you need more bread. Don’t let it be too dry, as it will dry out some as cooking – I like mine moist.”
Also, it’s best to use broth from a freshly baked turkey or chicken. If you can’t, you can cheat by adding a cube or two of chicken bouillon to the canned broth
Ingredients
8-9″ pan cornbread, cooked and crumbled
1 medium onion, chopped fine
3 stalks celery, chopped fine
Turkey/Chicken broth, 2-3 cups
1 stick butter, melted
2 tablespoons ground sage
1 tablespoon poultry seasoning
2 teaspoons garlic powder
Salt (taste before adding salt, as broth may be salty enough
Preheat oven to 350F and grease a 9×13″ pan.
Sauté celery in 1 tablespoon of the butter until tender. Deglaze pan with 1/3 cup of chicken broth.
In a huge bowl, mix crumbled cornbread, 1½ cups broth, sauteed celery (and liquid), onion, and melted butter.
After mixing well, start adding sage, garlic and poultry seasoning. Taste and add more if desired. Next, add salt; she said, “I rarely use salt because the broth usually has enough salt.”
Regarding the wetness, keep adding chicken broth until you get the consistency you want.
Pour mixture into prepared pan and bake for 20-30 minutes.