Cornbread Dressing

We never had stuffing on Thanksgiving, we had southern-style cornbread dressing and it is really delicious. Mom made this for ages without a recipe but as we tried to fix it ourselves, we went through and tried to figure out the proportions. This is very close. For best results, make the cornbread and biscuits a day ahead of time so that they are a bit stale and easy to crumble.

Ingredients

6 cups cornbread, crumbled

2 cups biscuits, crumbled

1/2 teaspoon pepper

1 teaspoon salt

1 Tablespoon poultry seasoning

1 teaspoon rubbed sage (optional)

1/2 cup butter (melted)

1 onion, finely chopped

1 or 2 cups celery, chopped

2 cups chicken broth (optional: add a little turkey drippings from roasting pan)

3 eggs, beaten

1/2 cup water

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Directions

Combine cornbread crumbs and biscuit crumbs in a large bowl. Sprinkle seasonings over crumbs. Add melted butter, onions, celery, and broth to crumbs and mix together. Add eggs while mixing. Add enough water to make the mixture the consistency of oatmeal. Pour into baking pan and bake at 350 degrees for 25-30 minutes.