Holiday Dressing (or for any time)

1 pan old-fashioned cornbread
1 c. chopped onions
1 c. chopped celery
4 eggs
1 stick melted butter
1 tsp. black pepper
3 tbsp. sage
1 c. bread crumbs
1 tsp. salt
¼ tsp. cayenne pepper
Vegetable broth

· Preheat oven to 350 degrees.
· I usually double this recipe and make two pans of cornbread.
· The original family recipe calls for poultry broth, but I prefer vegetable broth to keep it meat-free.
· Crumble cornbread and bread crumbs in roasting pan.
· Add each of the other ingredients, mixing the dry mixture with the broth.
· Reserve about 2 cups of broth to make gravy, 4 tablespoons of dressing, and a chopped boiled egg.
· You will know the dressing is the right mixture when it is firm, yet easy to stir. Don’t be tempted to over stir. That makes mushy dressing. Leave it lumpy. If it is hard to stir, add more broth.
· If you run out of broth, use water, oil, or melted butter in water.
· Bake for about an hour, long enough for the onions and celery to cook.

submitted by Bill & Wanda Witherington
Daddy and Wanda get the credit for teaching me how to make dressing, although I can have changed it quite a bit. Daddy's secret (no surprise) was adding lots of cayenne pepper. This recipe can be altered in several ways and still be delicious. A good dressing can be made with fewer eggs, less onions, and less celery. Once I omitted the melted butter by mistake and it came out good.