Southern Cornbread Dressing

My mother, Ruthlace, makes the best dressing I’ve ever eaten. I’ve always loved my mother’s cornbread dressing at Thanksgiving and Christmas. There just isn’t any other dressing that can compare to it. Here’s her recipe.

Cornbread Dressing

2 1/2 cups crumbled cornbread

1 cup dry bread crumbs (use stale rolls or loaf bread)

4 cups chicken stock

1/2 cup drippings (from cooking the turkey) or margarine

1 small onion, chopped fine

2 stalks celery, chopped fine

1 tsp. salt

1 tsp. ground sage

1/4 tsp. pepper

4 eggs, slightly beaten

Combine ingredients. Add a little more broth or water to make a thin mixture. Bake 30 minutes at 400 degrees or until it is set.