Nathan's Cornbread Dressing

• 1 1/2 x cornbread see the recipe for Nathan's Cornbread, day old and crumbled
• 1 large onions diced and sauteed
• 1 head celery diced and sauteed
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper or to taste
• 1 tablespoon sage leaves use ground sage, see instructions VERY IMPORTANT!
• 6 x eggs boiled, use as many as you like
• 2 quarts vegetable stock or any stock
• 2 cups cornmeal self-rising
• 2 cups flour, self-rising
• 2 cups milk
• 4 x eggs lightly beaten
• 1/2 cup corn oil or any vegetable oil, heated in a cast iron skillet

1. We have a BIG family so this recipe makes a BIG portion.
2. Thankfully the ingredients can be halved if you don't require as much.
3. This recipe is just the right size for a whole steam table size pan.
4. Most of this can and even should be prepared a day or two beforehand.
5. The sauteed vegetables and the cornbread do well this way.
6. For the cornbread: Preheat the oven to 425.
7. Heat the oil in a cast iron skillet while you mix the other ingredients in a large bowl.
8. Then CAREFULLY pour the hot oil into the mix and stir until well mixed.
9. Pour the mixture back into the skillet and cook until the top is golden brown.
10. (About 25 to 30 minutes.)
11. For the dressing: Preheat oven to 375F (190C).
12. Crumble the cornbread into the pan.
13. This is where you MUST PAY ATTENTION!
14. You can use any kind of broth you like.
15. I have used store bought broths as well as broth from the cooked turkey.
16. I haven't used beef broth but since it's for poultry I figured best not to.
17. The KEY is to use the right amount of it.
18. Use only enough broth to make the cornbread crumbles very...slightly...soupy.
19. Then add the sauteed vegetables.
20. Mix thoroughly.
21. Add boiled eggs, salt and pepper to taste.
22. It's important to do all this before adding the sage.
23. And FINALLY the secret to well seasoned dressing.
24. You CAN'T use exactly the same amount of sage every time.
25. It depends on how old it is.
26. The older it is the weaker the taste.
27. That's why I recommend using ground sage.
28. You can control the portion better and it mixes faster.
29. Mix some in the dressing and let it sit for a few minutes then taste it.
30. It won't get stronger tasting during cooking so when it's right cold, it will be right cooked!

onions, celery, salt, black pepper, sage, eggs, vegetable stock, cornmeal selfrising, flour, milk, eggs, corn oil

Taken from recipeland.com/recipe/v/nathans-cornbread-dressing-54593 (may not work)