There are a couple of really essential things about dressing. First, this is dressing and not stuffing. Stuffing goes inside the cavity of a bird and bakes along with that bird. Dressing doesn’t get stuffed inside anything other than your mouth. Second, Southern dressing is made using both cornbread and regular bread. Stuffing is usually composed primarily of bread cubes and there is no cornbread involved. To a Southerner, stuffing is more akin to bread pudding than the stuff we eat on holidays. And last but not least, it is not possible to add too much sage. The sage is the key, so if you think it looks like too much, just close your eyes and cross your fingers. I promise it will all work out.
My Cornbread Dressing7 cups day old cornbread, crumbled
8 slices day old sandwich bread, torn
1 onion, chopped
1 stalk celery, chopped
2 1/2 cups chicken broth
Two 10 3/4 oz can cream of chicken soup
1 Tbsp dried sage
1 1/2 tsp salt
1 tsp pepper
1 cup dried cranberries
1 cup chopped, toasted pecans
2 Tbsp butter, chopped
Preheat oven to 350°. Spray a large roasting pan with nonstick spray; set aside. Combine all ingredients except butter in a very large bowl; mix well. Spoon the dressing into the prepared roasting pan; dot with the 2 tablespoons of butter. Cover with foil and bake for 30 minutes. Remove the foil and bake, uncovered for another 20-30 minutes, or until the dressing is set, but still moist. Serve warm. Store any leftovers in a covered container up to one week.