Grandma Lizzies Cornbread Dressing

• 1/2 loaf white bread, cut into small cubes and toasted
• 1/2 medium onion, finely chopped
• 2 tablespoons butter or turkey fat (skimmed from the pan drippings)
• 1 pound Buttermilk Cornbread (page 154; about 3/4 recipe)
• 1/4 pound saltine crackers (about 35 crackers or 1 sleeve), crumbled
• 3 hard-boiled large eggs, peeled and chopped
• 4 cups turkey pan juices (page 104), chicken broth (page 40), or low-sodium canned broth
• Salt and pepper to taste

1. Preheat the oven to 350F.
2. Grease a 9 x 13 x 2-inch baking dish.
3. Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown.
4. Set aside to cool.
5. Raise the oven temperature to 450F.
6. In a medium skillet, saute the onion in the butter until translucent and softened but not browned, about 5 minutes.
7. In a very large bowl, crumble the corn bread, toasted bread cubes, and cracker crumbs.
8. Add the onion and eggs and toss with a fork until mixed.
9. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing.
10. Season with salt and pepper to taste.
11. Bake in the prepared pan for 15 minutes, or until lightly browned.

white bread, onion, butter, buttermilk, crackers, eggs, turkey pan, salt

Taken from www.epicurious.com/recipes/food/views/grandma-lizzie-s-cornbread-dressing-389079 (may not work)