Grandma’s Holiday Dressing
Holiday turkey dinners just weren’t complete without a side of Grandma’s dressing. It was always wonderful whether stuffed in a bird or serve hot as a side dish.
Basic Cornbread
You will need:
1 cup yellow corn meal
1 cup flour or measure for measure gluten free replacement
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup olive oil or butter, melted
1 egg, lightly beaten
Preheat oven to 400. Grease 8-inch-square baking pan. Measure corn meal, flour, sugar, baking powder and salt into a mixing bowl and stir together. Combine milk, oil, and egg in small bowl and mix well. Add the milk mixture to flour mixture and stir until blended. Pour into prepared pan. Bake for 20 minutes or until a wooden pick inserted into center comes out clean.
For the Dressing
You will need:
1 pan of cornbread
2 Tablespoons of butter
1 onion, chopped
4 stalks of celery
6 eggs, boiled, peeled, and chopped
a cup or 2 of broth
salt, pepper, and sage to taste
Melt the butter in a sauté pan, Add the onion and cook until the bits begin to brown, remove from heat. In a large bowl, add the celery, boiled egg bits, and cooked onion. Stir together adding the spices to taste. Crumble the cornbread over the mixture and stir together. Wet with broth and use to stuff bird, heat in baking dish, or serve as is.