Homemade Dressing - Stuffing

Homemade Dressing (Stuffing)

Prepare and bake 3-4 boxes of Jiffy cornbread mix. Let cool.

Oven 425 degrees

Salt to taste

Pepper to taste

Sage (2 tablespoons or a whole container, based on the recipe size being made)

2 eggs

3 onions

2 celery stalks

Cooked corn bread (approximately 3-4 boxes of Jiffy corn bread mix - made per instructions)

8 slices of toast

4 cups of more of juice from the turkey

All ingredients go into a roasting pan or pan with a lid.

Break or cut up cooled toast into small pieces and place into pan.

Break up corn bread and place into pan.

Add sage, salt, pepper, eggs, onions, and celery to pan.

Mix all ingredients together.

Begin adding broth from the turkey. NOTE: Chicken or turkey broth may also be used

Continue to stir mixture until it is moist and no longer dry.

NOTE: If you have cooked your turkey using my family recipe, you can use the onions and celery from that liquid saved from cooking the turkey. Just add more or less onion and celery, based on taste desired.

Bake covered in oven for 30 minutes.

Check dressing and add more liquid if it appears dry. The mixture can be stirred up once again and placed back into the oven.

Continue to bake uncovered for 20-30 more minutes.

Remove from oven and place lid onto pan until ready to serve.

NOTE: I usually use a whole loaf of bread (toast) and at least 4 boxes of cornbread mix. We like a whole lot of dressing to eat throughout the week.