Originally posted by: charlottesweb

Southern Cornbread Dressing

6 c. Broken cornbread
4 c. White loaf bread, toasted
Soak the above with 4 cups of stock from giblets and
turkey neck.

1 1/2 c. chopped green onion
1 c. chopped celery
1 1/3 c. veg oil or butter
Saute the veggies in hot oil until soft.

Combine bread and veggie mixture with:
4 eggs, well beaten
1 tsp. salt, may need more salt to your taste.
1 tsp. pepper
1 to 2 Tbsp. sage...We like lots of sage, so add to
your satisfaction
1 tsp. baking powder...This was my grandmother's idea...she
said it made the dressing fluffier..I don't
know if it does or doesn't...
We all just put the
B/P in because she did.
Add approximately 3 or 4 more cups of stock to moisten throughly...
This will soak up in the baking..
Mix well...bake in shallow baking dish in 325 degree oven for 1 to
1 1/2 hour..Center needs to be set and not watery...the trick is not to overbake the dressing..If you overbake it, it will not be fluffy.

Makes 12 cups of dressing...we never stuff the turkey.

*Other things I have added:
Chopped boiled eggs
chopped pecans
chopped giblets

This is just a plain southern cornbread dressing that I have watched my grandma make many times and then helped my Mom make it when I grew up..I was the veggie chopper for
Grandma. She used day old biscuits instead of loaf bread and of course just plain yellow onions...I like the green onions better.
It was hard to put this to a receipe for my girls, because I had always seen it made without a receipe...it was mix, taste and add more of either bread, stock or sage when Mama and Grandma made it...therefore that's the way i've always made it.