Cornbread Dressing

This dressing made with cornbread is a favorite at our family Thanksgiving gatherings at Martha Morris', and a crowd pleaser wherever it is served.

15 minutes to prepare once cornbread is cooked. 45 minutes to 5 hours to cook

Makes enough for six to eight adults (frequently doubled).

Martha K. Morris

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Ingredients

• 1/2 cup (1 stick) Butter or Margarine
• 1 cup Onion chopped
• 1 cup Celery chopped
• 1 pan Cornbread cooked and coarsely crumbled
• 2 Eggs
• 1 can (10.5 oz.) Cream of Mushroom Soup condensed
• 1+ cup Chicken Broth
• 1 tsp. Poultry Seasoning
• 1 tsp. Sage ground
• 1 1/2 tsp. Salt
• 1/2 tsp. Black pepper ground

Directions

Saute the onions and celery together with butter. Mix with remainder of ingredients.

Some versions of this recipe use 1 tsp. ground Thyme instead of the Poultry Seasoning. Either tastes good!

If using a crockpot, cook on high for about an hour, then cook on low for four more hours.

You can instead place this in a covered baking dish and cook for 45 minutes at 350 deg. F, or until top begins to brown.

Cream of Celery or Cream of Chicken Soups may be used instead of the Cream of Mushroom Soup, or in addition when cooking double recipes.