Thanksgiving Day Recipe Series ~ Cornbread Dressing

Cornbread Dressing
Ingredients:

2 pans cornbread
2 - 14 ounce packages Pepperidge Farm Herb Seasoned Stuffing Mix
1 bunch celery
1 onion 
2 sticks butter
2 packages onion soup mix
12 cups chicken broth - can use 3 boxes (32 ounces each) or  6 cans (15.5 ounces) 
Sage

Directions:

I start making dressing by baking two pans of cornbread. I make my cornbread by adding four cups of cornmeal to three to four cups of buttermilk and then baking that in a 375 degree oven for approximately 40 minutes. 
I don't use the cornbread mixes, but use 100% cornmeal as I do not care for the flour mixed in with my cornbread. 

While the cornbread is cooling, I chop up the celery and onions and saute them in a skillet with butter until the vegetables are soft. 
After the cornbread has cooled, I take my largest mixing bowl and crumble the cornbread into the bowl. I then add the Pepperidge Farm Herb Seasoned Stuffing Mix and stir well. 
Then I add the celery, onion, and butter mixture along with the onion soup mix and a little bit of sage (approximately one tablespoon). 

After that is all mixed together well, I start adding the chicken broth. You can use homemade or store bought. I add enough to make sure the dressing is well moistened. 
This makes a very large batch and what I usually do is put some in a 9 by 13 inch pan to bake in the oven for that day and then put the remainder inderin the freezer for another day. 
Then I bake this in a 350 degree oven for approximately 30 minutes, uncovered. 

This is a tried and true family favorite recipe used by three generations in my family. 
When I was growing up, my grandmother worked for Pepperidge Farm and this was just one of several Pepperidge Farm products that graced our holiday tables down through the years.
Belinda ~ Living within our Means ~