Mama's Southern Cornbread Dressing
2 pones* of cornbread** (made a day earlier), crumbled
Stick of butter
1 onion, chopped
2 sticks of celery, chopped (optional)
one can of cream of chicken soup
chicken broth or chicken stock
pepper (to taste)
2-3 Tbsp. dried sage
Preheat the oven to 375 degrees F.
Melt the butter in a skillet and saute the onions and celery until soft and translucent.
Put the crumbled cornbread in a large mixing bowl and add the cooked onion mixture, sage, pepper, cream of chicken soup, and enough chicken stock to give it the consistency of the uncooked cornbread you prepared a day earlier (sort of like a lumpy cake mix). You don't want it too runny, but it shouldn't be super thick either.
Pour the dressing into a 9x13 pan and bake it for 40-45 minutes or until it begins to brown and is no longer "jiggly" in the middle (use a knife to check).
This is excellent with your choice of gravy and cranberry sauce or relish.
Happy Thanksgiving, y'all!
* If you're not Southern and the word "pone" is freaking you out, fear not. It simply means a "loaf" of cornbread.
**If you don't have your own cornbread recipe, see this post for mine.