Tastebuds have great memories.  We all remember the dressing we grew up eating, and I am sure, it was the best dressing we have ever eaten.  My grandma Price always made the dressing for our family gatherings on my dad’s side of the family and maybe Aunt Clarine made the dressing for my mom’s side of the family.  I just remember they were delicious.

For several years while I worked at a University, I would order dressing from the food service.  It was really good as well.  It was moist and flavorful.  One year, I decided to find a recipe that my family would enjoy as much as the food service recipe.  For a week, I tested and tinkered until I came up with the recipe I have used for over a decade now.

Please give this a dress rehearsal before the big day.  You may need  to alter the recipe so that it satisfies your family.  This recipe can be easily doubled or halved, depending on how many you are feeding.  It is a great recipe to work with, and I know your family will enjoy it.

You will need:

2 packages Martha White Gladiola Yellow Cornbread Mix
6 slices dried toast (wheat bread)
2 cups onion, chopped
2 cups celery, chopped
2 cloves of garlic, chopped fine
1 can chicken broth, or more to depending on preferred texture
3-6 tsp. sage
2-3 tsp. or more salt
2-3 tsp. or more pepper
2 tsp. poultry seasoning
1 tsp. thyme
2 raw eggs

Make cornbread according to package directions. Crumble cornbread and toast (process most in food processor until fine; crumble rest into small bits). Slowly saute celery, onion and garlic in olive oil, until tender (start with celery then add onion, then garlic).

To the crumbs, add the onion, celery, garlic mixture, sage, thyme, poultry seasoning, salt, pepper and broth. Taste to see if more sage, salt or pepper is needed. Then add eggs. Pack into a greased 9 x 11 Pyrex dish. Bake at 350 degrees for 1 hour, until knife comes out clean.

If cooking the day before, cook with foil over the top. Reheat at 350 degrees for 30 minutes without the foil to brown.

NOTE:  To make this recipe your own, it is best that you taste the dressing with the minimum amount of spices and then add from there.  My family likes it flavorful.  The same is true for the texture.  My family likes a moist dressing, so I may add more broth.