Classic Thanksgiving Dressing
Ingredients
For the cornbread:
1 cup all-purpose flour
1 cup cornmeal
salt, to taste
3 teaspoons baking powder
1/4 cup granulated sugar
1 large egg
1 cup milk, not skim
For the dressing:
4 stalks celery, diced
2 medium yellow onions, diced
1 teaspoon sage, plus more to taste
salt, to taste
1 teaspoon pepper, plus more to taste
4-6 (10-ounce) cans chicken broth
Directions
Preheat the oven to 350 degrees F. Grease 2 pie pans with nonstick spray.
To begin preparing the cornbread, mix the flour, cornmeal, salt, baking powder, and sugar in a large bowl. Add the egg and milk to the bowl and combine until a batter forms.
Divide the batter into the greased pie pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool before using it in the dressing. You can make the cornbread the day before or use bakery cornbread if desired.
To prepare the dressing, begin by crumbling the cornbread into a large bowl.
Add in the celery, onions, sage, salt, and pepper and mix until thoroughly combined. Go easy on the salt as the broth will add additional saltiness to the dressing.
Grease a 9×13-inch roasting pan with nonstick spray. Pour the cornbread mixture into the pan and press it down lightly.
Slowly pour the chicken broth over the cornbread until all of the dressing is just covered.
Bake at 350 degrees F for one hour or until heated through and browned on top.
