One week from tonight, I’ll be dozing off after a day full of turkey, dressing, and gravy.
Last week, I gave you the recipe for my mother’s perfect turkey. Today, I post her dressing recipe (with a few of my tweaks). I’ll also be posting this recipe on Group Blog Thursday over at Steph in the City.
Make a pan of cornbread according to package directions. Allow it to cool, then cut and crumble it into bite-size pieces.
Chop one onion, two stalks of celery, and three cloves of garlic. Saute onion, celery, and garlic in 1/2 stick of melted butter.
Stir mixture into crumbled cornbread. Add salt and pepper and dried sage to taste. Add 1/2 cup of chopped parsley. Slowly add chicken or turkey broth by cupfuls until desired consistency (about 2-4 cups); we like it kind of mushy but not too watery.
Pour into a greased casserole dish. Bake at 350 degrees for 40-50 minutes until the casserole is browned and bubbly.