- 2 rounds of cornbread (I use White Lily Cornmeal Mix and the recipe on the back of the sack)
- 1 can of biscuits (You can also use white bread slices, but Grandmama loved Grands. Bake them, separate them in layers, and let them dry out on a baking sheet on your counter top)
- ¼ - ½ cup bacon fat
- ½ stick butter
- 3 large white or Vidalia onions, chopped
- 8 ribs celery, finely chopped (I like to include the leafy tops)
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage (optional)
- 1-2 quarts chicken or turkey stock (My mother always boiled a chicken a few days prior to Thanksgiving to make dressing. Good tip!)
- 2 bundles fresh Italian parsley, finely chopped (curly works, too)
- 4 eggs
1. The day before Thanksgiving, cook your cornbread in cast-iron skillets. Chop or crumble the rounds into a large bowl after it has cooled to dry it out a bit. Toss with your hands throughout the day. You can always lie it on a baking sheet, too.
2. The day-of, return cornbread to large bowl. Crumble in dried biscuits or ½ loaf dried white bread slices.
3. Add bacon fat and butter to a large pan or pot (you may have to cook your vegetables in series). Add chopped onion, celery, and a good pinch of salt. Sauté until tender. Add fresh herbs. Sauté for a couple minutes.
4. Add vegetables to bowl of crumbled bread and combine with hands. Add salt and pepper. Taste with a spoon and adjust seasoning.
5. Add stock and any poultry drippings to create a batter consistency. Taste and adjust seasoning. Once it tastes good to you (not too salty!) add eggs, combine, and pour into greased casserole dishes or hot cast-iron skillets containing a bit of bacon fat.
6. Cover with foil and bake for 30 minutes at 350 until center is done, then uncover and cook for another 30 minutes or until browned. Serves a buncha folks! (Like 15)