Simple Southern Cornbread Dressing


1 10 inch skillet cooked cornbread, crumbled
12 slices day old bread, or the equivalent in biscuits, rolls or crackers
1/3 cup butter
3 stalks celery, finely diced
1 medium onion, finely diced
2 1/2 to 3 cups turkey or chicken broth
1 cup milk
2 eggs, beaten
1/4 to 1/2 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon ground black pepper

Into a large bowl, crumble the cornbread and the day old bread.

In a skillet, melt the butter and saute the celery and onion until tender.
When the vegetables are tender, set it aside to cool.

When the vegetables are cool enough to handle, mix all ingredients into the large bowl with the crumbled breads.
Getting the ingredients thoroughly incorporated and the right texture is easier if you use your hands to mix.
When everything is a smooth, even consistency, pour it into a lightly greased 9 by 13 casserole or pan.
Bake at 350 degrees for about 40 minutes... should be set and light brown around the edges. A skewer inserted in the center should not come out with batter on it, but with moist particles of the dressing.

This is served with giblet gravy at Thanksgiving dinner at our house.

Recipe from the personal collection of  dawn weaver