Wynona Judd's Dressing

1 stick or 1/2 cup butter
2 cups finely chopped celery
2 cups very finely chopped onion
16 cups crumbled cornbread
5 cups crumbled white bread, a day old, or lightly toasted
2 1/2 to 3 cups cooled giblet broth or canned chicken broth
1 teas salt
1 teas black pepper
2 tab chopped fresh sage, or 4 teas dried leaf sage, crumbled
1 tab dried rosemary, crushed
In a large skillet, heat the butter
Add celery & onion and saute until softened, about 12 minutes
Transfer to a bowl & let cool
In a large bowl, toss together the cornbread and white bread
Drizzle in the broth, tossing lightly; use just enough broth to make the mixture very moist, but not soggy (make sure the liquid is cool, or the stuffing mixture will become glumpy)
Add the salt, pepper, sage & rosemary
Taste and adjust the seasoning according to your own taste
Stuff the turkey, or spoon the stuffing into a buttered 13x9-inch baking dish, drizzle the stuffing with about 1/2 cup of the broth and then cover the dish with aluminum foil and bake in a 350° oven for 1 hour
For a crispy top, uncover for last 15 minutes

Recipe submitted by ~Donna~ V on 12/14/97

'This is one from her cookbook, Naomie's Home Companion"...she says, a few weeks before the holidays, her mom makes two 10-inch skillets of cornbread; after they cool, she wraps them well, and puts them in the freezer until ready to prepare the dressing....there is a photo of the dressing in this cookbook, and it sure looks good!:)'

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