Lori's recipe appears in the new Arkansas Hospice Cookbook
2 packages of Martha White cornbread mix
1 tube of saltine crackers
1 stick of butter
1 cup of chopped celery
1 cup of chopped onion
1/2 Tablespoon of poultry seasoning
1 ½ to 3 Tablespoons of ground sage (to your taste)
4 cups of chicken broth (or 2 cans)
2 large eggs
Salt and Pepper (to your taste)
Preheat the oven to 350 degrees.
Bake the cornbread mix according to package directions. You can do this the night before to save time. Let it cool and then crumble it into a large mixing bowl. Crush the Saltine crackers and add to the cornbread.
On your stovetop, melt the stick of butter over medium heat and sauté the celery and onion until tender. (2-3 minutes)
Add poultry seasoning, and sage. Use anywhere from 2-3 tablespoons, depending on how strong of a sage flavor you like. Add the chicken broth and stir. At this point, it’s okay to taste the dressing before you add your eggs, to make sure the flavor is good to you. Add extra sage, and or salt and pepper to your liking. You won’t need much salt, because the saltine crackers add plenty.
Finally, beat the eggs in a separate bowl, and stir into the dressing mix.
Pour into a 9x13 buttered baking dish, and bake at 350 degrees for 50-60 minutes.
You can add any meat to this recipe. Just make sure it is cooked before adding. This dressing is great with any kind of poultry, such as chicken, turkey, and duck. Boil the meat on the stove top and pick off the bone. Use 2-3 cups of meat, and add to dressing mix before baking. When making duck and dressing, add 1-2 cups of browned ground sage sausage. This is an excellent addition with duck. With any dressing, I serve cranberry sauce on the side.
Lori Dyer, Arkansas Hospice Network