Lyn, I'll offer you my family's version of cornbread dressing, although it
isn't strictly a "recipe". The measurements are for the dressings are all
approximate. But, first, you have to bake the proper cornbread and a small
batch of biscuits.

BUTTERMILK CORNBREAD

2 cups cornmeal, preferably stone ground
1 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1-3/4 cup buttermilk
6 tablespoons melted shortening (oil, if you must)

Preheat oven and a 9-inch cast iron skillet or Pyrex baking dish to 425
degrees F.

Combine all dry ingredients in mixing bowl. Add eggs and buttermilk all at
once and whisk together until batter is smooth. Whisk in shortening until
thoroughly combined.

Quickly grease hot pan and pour in batter. Bake ~35-40 minutes, or until
middle of cornbread is firm to touch and well-browned. Immediately turn
bread out onto rack to cool. Allow the cornbread to sit, uncovered, at
room temperature overnight.

Note: I melt the shortening in the skillet as it's preheating, then pour it
into the batter as I'm quickly whisking to combine.

BISCUITS

Bake a batch of your favorite biscuits, cool, then store in plastic bag at
room temperature overnight. Do not use canned, refrigerated,, or frozen
commercial biscuits.

CORNBREAD DRESSING

1 9-inch pan day-old cornbread, coarsely crumbled
Crumbled biscuits, sufficient quantity to equal half the crumbled cornbread
1 to 2 cups celery, diced
1 large onion, diced
1 cup pecan halves, broken in quarters and lightly toasted
1 stick unsalted butter
2-3 teaspoons poultry seasoning
1-2 teaspoon rubbed sage
½ teaspoon salt
2 eggs
Chicken or turkey broth

Combine crumbled cornbread and biscuits in large mixing bowl.

Sweat the celery and onion in half the melted butter until just barely
tender. Toss with dry ingredients. Add pecans and toss to mix thoroughly.

Sprinkle mixture with poultry seasoning, sage, and salt, adjusting
quantities to suit your individual preference. Toss well to mix.

Beat eggs lightly and mix with 1/2 cup of broth. Pour over cornbread
mixture and stir to combine. Add additional broth in 1/4 cup quantities,
stirring mixture until it fairly moist and begins to clump together.

You may use this as stuffing for the turkey, or my preference is to bake it
in a 9 x 13 baking dish. In that case, bake ~45 minutes at 350 to 400
degrees F.

Note: You may vary the quantity of celery, onion, and seasonings according
to taste. Dressing may be made up to the point of baking and refrigerated
overnight in tightly covered container. Sometimes I toss in a handful of
fresh cranberries.

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'