Mother’s Cornbread Dressing

This is a staple at every Thanksgiving meal in our home.  I grew up eating this at my Grandmother’s house, and try to make it exactly as she did every year.  It’s called dressing and not stuffing, because instead of stuffing it into the Turkey it's baked separately.  I really had to think about this recipe because I learned to make it by watching my Grandmother and then my Mother every year.  They never measured anything, and neither do I.  Making it from memory is easier than writing it down.  Therefore, all measurements are approximate. 

I am going to experiment with lightly toasting the breads before mixing everything together.  This will change texture and outcome, and if it works out I'll post the results as an option for this dish.

 

1 recipe of cornbread, made ahead, slightly stale

½ loaf wheat bread, leave uncovered overnight, slightly stale

½ dozen white rolls, ditto

1 large onion, chopped

1 sweet apple, chopped

4 eggs

3 C milk

Broth from Turkey

Salt and Pepper

1 Tbsp. Sage

Tear breads up into small pieces and toss together in large roasting pan with the apple and onion.  Add beaten eggs and milk, mix well.  Add broth, one cup at a time, until the mixture is the consistency of a heavy (really heavy) cake batter.  Add the salt, pepper and sage, mix in well.  Bake covered at 350 for 45 minutes.  Uncover and bake for an additional 10 minutes, or until it starts to brown around the edges.  Serve with a turkey dinner that includes gravy to pour over dressing.  

Eat until ready to explode, go vegetate in front of the game.  Go back for seconds.