I was born in November '42 so I've been eating this dressing/stuffing all these years. The recipe is a lot older than I am.
I had to go dig around in my memory and in Ninna's old papers. I don't do a lot of measuring when I make it, but this is very very close:
7 or 8 C crumbled cornbread (just like homemade biscuits, we used no sugar in breads)
3 or 4 C crumbled day old homemade biscuits
2 C chopped celery
2 C chopped onions
1 t chopped rosemary
1 t salt
1 t pepper
1 t thyme
1 t parsley
(actually poultry seasoning has all the above spices in it, so you could just use about 2 T poultry seasoning and be done with it.)
1 or 2 T sage
1/2 C melted butter
4 C broth
3 lightly beaten eggs
First mix the crumbled breads together in a large mixing bowl and then add the celery and onions.
Pour 1/2 C melted butter over the mix and stir.
Pour 2 C broth over the mix and stir
Now add the seasonings and do a taste test then adjust seasonings to what you like. If it's too spicy then add another cup of bread crumbs. If not spicy enough, then add more spices a little at a time.
When it tastes the way you want it, then add about 3 lightly beaten eggs and 2 more cups of broth to the whole mix. Stir well and let sit while you grease a long baking pan and while the oven heats to 350*. Maybe 9"x13".
Pour into pan and pat down the top but don't press down. If you like moister dressing then you can add more broth here, pouring over the mix.
Bake covered in 350* oven for about 30 minutes, then uncover and bake another 30 minutes.
That's about it.
Sometimes Mom made little patties with whatever didn't fit into the baking pan, those she baked separately for less time in the same oven and they were kept in the fridge and became my snack cakes for the next few days. I must have carried those little sage patties in every pocket I had all winter long.
Sometimes, too, Mom added chopped up bits of the cooked neck and liver to parts of the dressing. I never liked having bits of meat in mine, so I avoided it.
Enjoy.
