This is my mother's recipe for dressing. It's been my all-time favorite since I was a kid. We love it baked in the oven (not stuffed in the bird) until golden and crunch on top and moist in the middle! So good!
½pancorn breadabout 2 cups, save the rest for eating
5slicesbreaddried out, or toast3ed
8ozstuffingpackaged, seasoned is best
4tbspsageor 2 tbsp dried
salt and pepperto taste
3 to 4cupsbrothturkey or chicken, see note
Preheat oven to 350°F.
Combine all ingredients, except the broth, in a large bowl or pot, cover, and set overnight in the refrigerator, of for at least several hours.
Transfer the mixture into your serving dish and pat down gently with your hands.
Pour enough broth into the prepared dressing until it's just juicy to the touch. Shouldn't be swimming in it, but still juicy when pressed.
Bake for 50 minutes. If starting to brown too much, cover with foil in the final 15 minutes of baking.
Making the cornbread from scratch is great, but you can also use the boxed variety, too. Let the bread sliced sit out for 12 to 24 hours to dry out, or toast them (we toast them, just like mom does, and we love the toasty taste).Make broth by simmering the turkey giblets and neck in a pot of water for at 45 minutes to an hour. For deeper flavor, add roughly chopped carrots, celery and onion. Strain.After the turkey has finished roasting, remove the turkey and strain the liquid into a boil. Add this to the giblet broth.We usually roast the turkey, and let it sit and then carve it, which allows us to collect the delicious turkey juices, add to the broth and then bake the dressing.