Cornbread Dressing from Brenda Gantt

Lynn Bruce

2 cups buttermilk self-rising cornmeal mix

5 eggs

buttermilk (looked like 2 cups)

entire stalk of celery (Important to "string" all celery ribs)

2 onions

1 stick butter

turkey broth (unspecified amount)

(2) 22 oz cans Cream of Chicken Soup

10 to 12 slices of white sandwich bread - NOT fresh!

subheading: DAY BEFORE:

Make cornbread with cornmeal mix, eggs and buttermilk - should be the consistency of pancake batter.

Pour batter into a greased COLD iron skillet and cook in 400° oven until done and barely browned...not crispy

Put cornbread into large bowl, break apart and set aside to cool.

When cornbread is cooled, crumble it very fine. Cover with Saran Wrap and keep overnight.

subheading: NEXT MORNING:

Trim and string an entire stalk of celery, Cut into small strings and chop into very small pieces.

Chop 2 onions into very small pieces.

Put onion and celery into boiler and barely cover with water.

Add 1 stick of butter

Bring to a boil on high and cook until celery is tender.

subheading: PUT TOGETHER:

Tear up gently sliced bread over top of crumbled cornbread.

Pour celery/onion/butter/liquid over top

Pour turkey broth over top (my guess was 2 cups)

Spoon 22 oz can Cream of Chicken Soup over top

Mix gently with large spoon or spatula until combined. Then go in with your hands to squish any chunks of cornbread or sandwich bread.

Taste for salt and perhaps another ½ can of soup

Pour into 9x13 pan and bake at 375°- 400° until done (brown around edges and no jiggling)

Allow dressing to "rest" at least 15 minutes or more before eating. Otherwise, it'll be a soupy mess!

Instead of a whole stalk of celery, I only had a snack pack of celery sticks so that's what I used. Also, I sauteed my onion and celery in butter as in Mildred's recipe. It would be helpful to review Brenda's video before making her dressing.

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