How to Create Momma's Texas Style Cornbread Stuffing Dressing

This is by far the only stuffing/ dressing, to have at your holiday table. This traditional cornbread dressing is savory, tender and moist. The heart of the stuffing/dressing is the cornbread which, I have another article for this delectable cornbread.

Difficulty: Moderate

Instructions

Things You'll Need:

• 3 pans of cornbread 9x9
• 3-4 biscuits
• 1 stock of Celery (optional),
• 1 sweet onion (optional),
• 4 cans of chicken/ Turkey broth or stock
• 2-3 tsp of sage
• 2-3 tsp of poultry seasonin

1. Preheat oven to 350

2. In a large bowl mix your cornbread and biscuits. Set aside

3. Finely chop your celery and onions.

4. In a large skillet melt your butter and add your chopped celery and onions, sauté for 5-10 minutes until translucent.

5. Take your boiled eggs and chop u want it small enough so you, don't get a big chunk yet, big enough you can taste the egg.

6. Mix your onions, celery, and eggs into the combined bread.

7. Add broth/stock to mixture better if it's too moist than too dry; the uncooked dressing should be mushy.

8. Add sage, poultry seasoning, pepper, and salt to taste. Mix thoroughly. Take out two Tablespoons and set aside for gravy. Put in Casserole Dish.

9. Place foil over casserole dish Bake in oven for 20 minutes then, rake through dressing and place in oven for another 20 minutes, rake through again, might need to add more broth/stock . Let cook 10-15 minutes until it's tender and moist.

Tips & Warnings

• Sage goes alone way
• I prefer broth to stock as stock is thicker
• Cooking time depends on oven
• Remember to taste