If you are having 10 to 20 people over or a small group, this recipe works great either way and you just might have enough left over for Christmas. It freezes well.
- Cook a pan or two of cornbread or purchase 3 to 6 bags of your favorite stuffing mix and prepare.
- Chop 2 medium onions, 3 to 5 stalks of celery and 6 yellow squash. Boil in 2 large cans of chicken broth until very tender. Set aside to cool.
- Crumble the cooled cornbread in large mixing bowl.
- Add cubed white, wheat or rye bread (3 to 6 slices cubed should do it) and mix with crumbled cornbread.
- Add cooled vegetables to bread mixture and stir well.
- Add 3 Tablespoons poultry seasons, 1 Tablespoon white pepper (use black if preferred), 3 Tablespoons Accent
- Add 2 to 4 slightly beaten eggs along with another can or two of chicken broth. (The important thing to remember is that liquid makes the dressings come out moist. I learned that the hard way.)
- At this point, you can actually taste the mixture to see if it's to your liking. This is the time to add more seasoning. I promise that no one will get hurt from tasting a half teaspoon full.
- Pour into greased pan and cook for an hour on 325 degrees. The dressing will be set, meaning very firm.
Enjoy your Thanksgiving, family and all the great fixin'!