Cornbread Dressing

True Southerners don't eat stuffing. Let's not even think about those seasoned dried out bread squares that come in those little bags at the grocery store. Southerners don't really stuff their turkeys either. We have dressing which is quintessential with turkey or ham but also considered a side. Think of it as a savory bread casserole. It is one of many, many sides that cover tables (yes, tables with an s) on any major holiday at almost all homes south of the Mason-Dixon line. Really good dressing has to have cornbread as its base. Trust me. I've had people that meant well but were trying to reinvent dressing serve me really weird, not so tasty dressing using everything from sweet potato bread to pumpernickel. Nope, sorry, not going to work. Oh, and by the way, do not put sugar in your cornbread. That is a very Yankee thing to do and it will not be tolerated.

Growing up my Mama only used cornbread in her dressing. She also boiled a chicken and shredded that into it. As I've gotten older and now have taken over the Thanksgiving reins I do add both crackers and day-old bread to mine. The cracker and bread add both lightness and additional flavor. I've opted to leave out the shredded chicken. It's just overkill with so much meat already. I reminisce about Mama's heavy, savory dressing but tend to like mine better.

Serves 6-10

2 pones cornbread, crumbled
1 medium onion, chopped
1 bunch celery, chopped (4-5 stalks)
¼ c. butter
1 stack saltine crackers, crushed
3-4 pieces stale or lightly toasted bread, crumbled
1 tbsp poultry seasoning
1 tsp ground sage
¼ tsp dried thyme, leaves or ground
1 tsp black pepper
1 tsp salt (use less if making broth with bouillon)
3 eggs, lightly beaten
~5 c. chicken or vegetable broth

1. In a large skillet, melt the butter over medium heat.
2. Add the onion and celery and saute until translucent. Do not brown.
3. Set aside to cool slightly.
   
4. Preheat oven 350°.
5. Grease a 13x9" baking dish, set aside.
6. Combine all other ingredients in a very large mixing bowl. Mix well.
7. Add celery and onion mixture to dry ingredients.
8. Add enough broth to dressing mixture until it is slightly loose. Stir well to combine.
   
9. Pour dressing into prepared casserole dish.
10. Bake ~40 min or until lightly golden and slightly firm to the touch.
11. Serve warm or at room temperature.