Here's the recipe my mother has done all my life. We have 3 sizes to make....normally, for our family we do the large version --- and mix it in a large garbage sack!! Would you say we LOVE it???????
CORNBREAD DRESSING
Cornbread (2 cps cornmeal: 2 cups flour) 1 9x13 pan
Biscuits (2 cups flour) ½ batch
Onions, chopped 5 ½ cups
Celery, chopped 2 ½ cups
Margarine 2 cubes
Chicken broth 4 ½ cans
Eggs 4
Cornbread (2 cps cornmeal: 2 cups flour) 2 pans
Biscuits (2 cups flour) 1 batch
Onions, chopped 11 cups
Celery, chopped 5 cups
Margarine 4 cubes
Chicken broth 9 cans
Eggs 5-8
Cornbread (2 cps cornmeal: 2 cups flour) 3 pans
Biscuits (2 cups flour) 1 ½ batches
Onions, chopped 16 cups
Celery, chopped 7 ½ cups
Margarine 6 cubes
Chicken broth 13 ½ cans
Eggs 10-12
Break cornbread and biscuits into small pieces and set aside. Chop onions. Place margarine in large skillet and melt. Add onions and celery. Saute lightly. This may have to be done in steps….sautéing a panful at a time. Add to bread. It is not necessary to stir until later. Can be made day ahead. Add Broth and beaten eggs to bread. Stir entire mixture. Put in baking pan (roaster) and bake at 400 degrees until done. A 9x13 pan takes about 45 minutes to an hour.
NOTE: I use broth from chickens, or from the jar. Opening that many cans drives me nuts
NOTE: The dressing will be soupy --- don’t fear -- it’ll get to the texture of regular dressing.