This is the only dressing we make and it is requested by friends and family every year. It's easy to put together and should be made at least a day or two ahead for the most flavor.
17-inch pans of cornbread – Southern style ( that means no sugar)
8large biscuits
3Tablespoonsminced fresh sage
4-6cupsof chicken broth
1large oniondiced
2stalks celery with leavesdiced
heavy hand of salt and pepper
4oz.mushroomsminced
4clovesminced garlic
Instructions
Crumble all of the bread together and mix well. Add in chopped sage, celery, onion and garlic and mushrooms if using. Season with salt and pepper. Taste for seasoning.
Pour mixture into a 13×9 dish or other large pan and press down firmly. Let sit overnight if you have the time.
Pour enough chicken stock over the dressing to make a squishy, homogeneous mass. Let sit for at least an hour, overnight in the fridge is better.
Check for moistness and seasoning and add more stock if needed. Bake in a moderate oven, 350-400 degrees, until edges are brown, top is crisp and dressing is hot all the way through. About an hour.