Southern Cornbread Dressing/Stuffing

Step 1: Several days before the dressing is to be cooked. Cook the cornbread and biscuits. When cool, crumble them and tear the bread into crumbs. Toast the breads to remove some of the moisture. Chop the vegetables and store in zippered bags.

Step 2: On baking day, combine the three breads in a large bowl. Add the chopped vegetables uncooked or saute them briefly in butter.

Step 3: Add seasonings, broth, margarine, and eggs. Mix well but lightly. Mixture should be very moist to bake it in a pan. If baked as a stuffing in a turkey, use less liquid, since the turkey will add additional juices.

Step 4: Bake in a greased baking pan for 45 minutes at 350 degrees. For a browned top, leave it uncovered or cover it for the first 20-25 minutes. For a moist, soft top, cover the dish for the entire cooking time.

Step 5: This is a simple basic dressing that will freeze if there are leftovers. Additional flavors that are commonly added include (with estimates of quantity): 2 cups chopped, toasted pecans; 1 pound cooked bulk sausage or chicken livers; Giblets, cooked in 3-4 cups of water and chopped; 1 pint of oysters, halved if large; 3-6 hard boiled eggs, chopped

Step 6: Since every dressing devotee has special preferences, the final product will be different in every kitchen. I hope you make this your own way soon.