Turkey Broth or Chicken Broth (Swanson’s recommended)
Martha White’s – White Cornbread Mix 2-6 packages
Mix the cornbread mix with Milk and Eggs and bake using the directions on the package.
Boil Eggs and peel.
Prepare the celery by cutting any white ends, remove the spines from the celery by cutting almost through the bottom and then break the rest and peel the spiny material out. Slice the celery crosswise into thin pieces.
Dice onion into small pieces.
Place the Onion and Celery into a small pan, add water to completely cover the onion and celery, add a teaspoon of salt. Bring to boil until the celery is soft.
Prepare The Dressing
Grease (or spray) a large pan – (large enough to hold the amount of dressing you want to make.) with a cooking oil or spray.
Crumble the cornbread into the pan. Cut boiled eggs into small chunks and add to pan.
Strain the Onion and celery, saving the water, for possible use in a later step; and add the onion and celery to the pan.
Begin adding the Turkey and/or Chicken broth letting the broth soak into the cornbread. IMPORTANT: Use your hands and squish it all together to get the mixture fully mixed. Continue adding broth until the mixture is just a bit soupy. If you run out of broth you can add some of the water you saved from boiling of the onion celery mixture.
Add Salt to taste.
Sprinkle about a tablespoon of Baking Power evenly over the top of the mixture, using a spatula fold the baking powder into the dressing.
Cover with either the top of your pan or aluminum foil shiny side down.
Bake on 375 for about an hour. Remove foil or pan cover and continue baking until the top is golden brown (about 5 min).
Rest for a bit and ready to eat.
Adapted for Granny Hall’s and Mom Frazier’s Years of Cooking.