Mommie Vel’s Cornbread Dressing

submitted by TheKingPrawn

• 1 pan Cornbread dried and crumbled (white for mom’s side of the family, yellow for dad’s, but if you don’t cook it in a heated cast iron skillet yer doing it wrong.)
• 4 cups dried Bread Cubes (I’ve lately taken to wheat and homemade French bread for this.)
• 1 large Onion chopped
• 1 or so cups sliced Celery
• 4 Boiled Eggs chopped
• 4-6 Tbsp Butter
• 1-2 cups Chicken Broth
• 1 can Cream of Mushroom Soup
• 1 chopped Apple
• 1 cup Dried Cranberries
• 3 Tbsp Rubbed Sage (or to taste)
• Salt & Pepper to taste

Mix dried breads together. Mix can of soup into breads. Toss in chopped eggs, cranberries, and apples. Melt butter, saute onion and celery in butter seasoned with salt and pepper until tender. Add sage to veggies and heat until aromatic. Mix veggies into bread mixture and toss until well combined. Add broth until very moist but not soupy (figuring out what that meant took me years…) Add sage to taste if needed. Press into appropriately sized baking dish and bake at 350F for about an hour (325F for 1.25 hours) or until top is lightly browned.

Prep Time: 15 minutes

Cooking Time: 90 minutes

Total: 105 minutes