Some people hate cooking for Thanksgiving

[Trueblue Texan]

24. Our Family's Cornbread Dressing

Note: My friend made this recipe recently and didn't want to put bell peppers. She put 3 chopped jalapeño peppers instead. She said it was awesome.

Cornbread Dressing

4-6 ribs celery, chopped
1 lg onion, chopped
1 bell pepper, chopped
4 eggs, beaten
1 can cream of chicken soup (about 10 ounces if you make your own)
Chicken broth
Poultry seasoning (a lot, according to taste)
Rubbed or ground sage (a lot, according to taste)
Salt and pepper
1 bag seasoned bread cubes for dressing
6 slices of bread cut into cubes
1 - 8 inch pan cornbread, crumbled
1 pound butter

Melt butter in a skillet, sauté veggies until almost tender. Add bread, cornbread and bread cubes. Mix eggs, soup, seasonings, and about a quart of broth. Mix it all up…add more broth to make it soupy. (It will be too dry otherwise. It needs to be like cornbread batter or wet cement--pourable, but not runny.) Adjust seasonings, pour it in a shallow pan. (We like to let it sit overnight in the fridge to really get the seasonings soaked in good.) Then bake it about 400 degrees until it’s set (about 1 to 1.5 hours)

This makes 2 - 9 x 13 inch pans. One for Thanksgiving, one for Christmas. Freezes well.