Cornbread Dressing - cornbread

Method

• 1) Mix all ingredients.
• Cover with a cloth, let sit at least one hour.
• Stir.
• Cover with foil and bake at 350 degrees for 1 hour.
• Remove foil and bake another 30 minutes till golden.
• 2 Notes: You can certainly put the giblets/offals in there if you please but I am a nurseand I know what they did for a living so I just cannot eat them.
• You can use fresh turkey broth or canned chicken broth (canned turkey is hard to find), I would suggest tho that you get the low sodium so you can adjust your salt.
• The other thing is Poultry seasoning has Sage and several other 'perfect and warm' seasonings that scream holidays.
• If you prefer tho to have a bit more "just sage" then I would decrease the poultry seasoning to 3 tbsp and add 3 tbsp sage.
• 3) Rubbed sage is my choice, ground sage doesn't give any more flavor but it turns your dressing/stuffing that sickly green color and let's face it trying to encourage picky kids to eat dressing on it's own is almost impossible so color it sick green, oh boy.
• Now the last thing I want to put out there is this: the pan you put your dressing to bake in will make some changes to your amount of time it is in the oven.
• I usually bake mine in an oval roaster, it makes the dressing about 3-4 inches deep, it takes the full 60 minutes of covered baking and 30 minutes of uncovered.
• If you place it in a 9x13 inch pan, it comes up to 2 inches or so, which means you should start looking at taking the cover off at 30 minutes and 15-20 minutes uncovered.