As mentioned yesterday the once super secret family recipe, not so secret. I am sure that my moggie tweeked it, because she only wrote it down once, for me (and I have since misplaced it, because I never lose anything).
For the past few years my mom has made the whole spread including the dressing, but for yesterday, I made it.
Let’s start with a little bread

actually, this is only half the bread, when I got the bright idea to blog this, I was already half done with putting it all together.

Moosh and crumble all the bread (that would be a loaf of white, 12 biscuits and a pan of corn bread. Cook up a little over a cup of chopped celery and another cup of chopped onions in butter (I also tossed in two crushed cloves of garlic which isn’t mentioned anywhere but it worked)…when they are nice and tender toss them in the bread. Pour over the bread the drippings from one cooked (roasted chicken)…which I got from my mom (EW)
Throw in sage (to taste-and I didn’t use nearly enough, because I ran out). IF your dressing is too dry have some canned chicken broth read to go…I needed one cup of that.
Once it is well mixed and everything blended and it tastes good moosh it out in a pan.
I put it in the fridge over night because i didn’t need to bake it until yesterday morning.

My Moggie used to keep the uncooked dressing in a glass pickle jar in the fridge and would only pull out how much she needed, but when she did thanksgiving, she did it probably 4 different times for different parts of the family that couldn’t always get together on THE day.
This dressing isn’t hard to make but it does take a lot of equipment…especially if you make the cornbread AND biscuits.

I had the full glass pan left from yesterday and about 1/3 of the foil pan. We had 3 kids and 13 adults, some had seconds.

Oh, I almost forgot, cook in a 350 oven for about 30 minutes.