Southern Cornbread Dressing
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Being a southerner means I will always serve cornbread dressing at every holiday dinner I host in my home for my family and friends. My holiday menu simply isn’t complete without it. Here is a slightly modified version of my grandmother’s cornbread dressing recipe.
The only thing I do differently is sauteing the celery and onions and mixing them with the crumbled cornbread, day-old bread, and the seasonings the day before my dinner. This added step gives the flavors from the seasonings, onions, and celery time to permeate the dry ingredients for a more flavorful dressing. I believe Mama Rene would approve. 
***UPDATE***
My Grandmother, affectionately known by all her grandchildren as Mama Rene, deserves the credit for this recipe so I’m renaming it in honor of her. (11/18/2007)
Mama Rene’s Southern Cornbread Dressing
INGREDIENTS
Prepared corn bread (Prepare according to directions on package of corn meal and bake in cast iron skillet in oven.)
4 stalks Celery
1 medium Onion
4 to 6 slices day old bread
Sage (to taste)
Salt (to taste)
Pepper (to taste)
1 stick Butter or Margarine
Broth made from Turkey necks, gizzards, etc.
2 Eggs
INSTRUCTIONS
Crumble and mix together the cornbread and day old bread. Add chopped sautéed celery, chopped sautéed onions, sage, salt, and pepper and mix well. *****See note below regarding dry ingredients*****
Add butter then pour in enough broth (warm enough to melt the butter) to make it soupy and mix well. Add beaten eggs and mix well. Pour into ungreased 9X13 inch baking pan or dish and add pats of butter here and there on top. Bake for 45 minutes to 1 hour at 350 degrees F.
*****NOTE*****I usually mix the cornbread, day old bread, sautéed celery, sautéed onions, salt, pepper, and sage the night before and let it sit in the refrigerator overnight. The flavors blend well this way before baking and serving.
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