GRANDMA LIZZIE'S CORNBREAD DRESSING

Grandma Lizzie's Cornbread Dressing image

Yield serves 12

Number Of Ingredients 8

1/2 loaf white bread, cut into small cubes and toasted
1/2 medium onion, finely chopped
2 tablespoons butter or turkey fat (skimmed from the pan drippings)
1 pound Buttermilk Cornbread (page 154; about 3/4 recipe)
1/4 pound saltine crackers (about 35 crackers or 1 sleeve), crumbled
3 hard-boiled large eggs, peeled and chopped
4 cups turkey pan juices (page 104), chicken broth (page 40), or low-sodium canned broth
Salt and pepper to taste

Steps:

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450°F.
In a medium skillet, sauté the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the corn bread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.