This is my nana’s cornbread dressing recipe and I know I am a little biased but it is the best dressing you will ever have. Every year I call her to make sure I am making it correctly. You would think after all these years I would know how to make this in my sleep. I think subconsciously my brain makes me forget some of the ingredients because of how much my nana loves to help me with it :) This dressing is super moist and goes great with my Cranberry Relish!

Ingredients:

3 eggs

64 oz chicken broth (possibly a little more if it looks too dry)

1 cup celery

1 cup yellow onion

2 packages yellow cornbread (baked according to package, cubed and set out over night to dry)

1 bag Pepperidge Farm classic dressing mix (pictured below)

4 cups white bread (cubed and set out over night to dry)

2 tbs Rubbed sage (possibly a little more, you will have to taste to decide)

Salt and pepper to taste

Directions:

1. Preheat oven on 375 degrees.

2. In a medium sauce pan add your onion and celery with about 2 cups of water. Boil the veggies until soft. About 25-30 minutes

3. In a large casserole dish add in your dried cornbread, white bread and bag of Pepperidge Farm dressing mix. Using your hands mix all together until fully combined and well incorporated.

4. Fold in your softened onions and celery. Crack the eggs into the bread mixture and sprinkle with the sage. Mix together WELL!

5. Now, start pouring in your chicken broth. you will need to be mixing with a wooden spoon while also pouring because the bread soaks up a lot of the chicken broth.

6. Once all the chicken broth has been used, there should be a tiny amount chicken broth covering the whole top of the cornbread mixture. That is how it stays so moist. Sprinkle with salt and pepper and taste along the way until it is to your desired taste.

7. Cover the casserole dish with foil and bake for about 45 minutes.

8. Uncover and bake for another 45 minutes or until golden brown on the top.

9. Your dressing should not still be runny. It should be set, the middle may be a TINY bit wobbly but once you take it out and let it cool for 30 minutes it should set well.

20. Serve with my Smoked Turkey, Cranberry Relish and enjoy!