Confederate Cornbread Dressing (stuffing)

"Old man Varney used to say that "up North 'stuffing' is what goes inside the bird and 'dressing' goes on their salad." Down home we always called it 'dressing', as in 'Turkey and Dressing!" Cliff Lowe'

• 1 medium chopped onion
• 3 tablespoons chopped celery
• 1/2 cup butter
• 2 1/2 cups cornbread, crumbled coarsely
• 1 1/2 cups very dry white bread cubes
• 1 tablespoon ground sage
• 1/2 tablespoon ground thyme
• 1/2 tablespoon black pepper
• Water to moisten (chicken broth is also good)

METHOD

In a large Dutch oven, sauté onion and celery in butter until very lightly browned.

Add remaining ingredients and mix well. While tossing stuffing, add just enough water to make moist, but not wet dressing.

Stuff loosely in turkey or goose cavity. Any extra dressing may be baked in a pan.

Yield: Enough for 12 - 14 pound bird

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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