Marshall Mills’ Turkey Dressing
Serves 8 to 10
½ cup (1 stick) butter
1 ½ cups chopped celery
1 ½ cups chopped onions
8 cups crumbled cornmeal cornbreak (from scratch or mix)
2 eggs, slightly beaten
4 heaping tablespoons chopped sage
4 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
Grease a 9 by 13 inch baking pan and preheat the oven to 350 degrees.
Melt the butter in a skillet over medium-low heat and saute the onion and celery for 5 to 10 minutes or until tender. Prepare the cornbread according to the package directions. Crumble the cornbread into a large bowl. In a separate bowl, whip the eggs and sage into the chicken broth and pour over the cornbread. Add the onions and celery and season to taste. Bake for 45 minutes uncovered.