Yield: 6 Servings
|¼ cup||Cornmeal, yellow|
|¼ teaspoon||Baking soda|
|1 teaspoon||Baking powder|
|1 tablespoon||Salad oil|
|3||White or whole wheat bread|
|3||Eggs, hard boiled (optional)|
|3||Eggs, raw, beaten slightly|
|1 teaspoon||Salt, or to taste|
|⅛ teaspoon||Ground pepper, or to taste|
|1 tablespoon||Ground dry sage, or to taste|
|1 cup||Or more Chicken/turkey broth|
ÿÿÿÿÿ CORNBREAD: Mix dry ingredients. Separately mix buttermilk and egg. Pour liquid ingredients into dry ingredients and mix thoroughly but do not beat. Preheat 1 tbl. salad oil to VERY HOT in an oven proof skillet or cake pan. Bake in a preheated 450 degree oven for 10 to 12 minutes. remove from pan and set aside to cool.
DRESSING: Cook celery and onion in a small amount of the broth until tender. DO NOT DRAIN. Set aside. This can be done the day before and refrigerated. Toast two or three slices of bread until crisp all the way through. Crunble cornbread and toasted bread into a large bowl.
Add celery, onion and the water they were cooked in, then add the chopped hard boiled eggs if desired. Beat raw eggs and add to mixture. Start adding broth. How much you add is how dry or wet finished dressing will be. Add seasonings and mix.
Pour into greased baking pan and cook in a 350 degree oven for 35 to 45 minutes or until nicely browned.